Ruth's Potato Recipes
We like to boil the potatoes in big hunks and then I drain them, put butter and parsley flakes in the pot, and let them sit a bit and serve that way. We call them (careful, this is very clever) "parsley potatoes".
I also like to wedge them, put them on a cookie sheet, spray them with oil and season by sprinkling any combination of seasons - like garlic, oregano, basil... - and baking until tender. We call those "seasoned potatoes" (aren't we so original?).
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