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    Sides: Pan Roasted Potatoes


    Source of Recipe


    Vernalisa's Easter Menu

    List of Ingredients




    2 pounds small red-skinned potatoes (of fairly equal size)
    4 tablespoons butter
    Salt and pepper to taste
    Parsley and paprika for garnish

    Recipe



    Wash potatoes and peel if desired. Heat butter in large skillet over medium heat. Add potatoes; lower heat and cover. Saute, adjusting heat as needed, stirring occasionally, until fork tender. Serve immediately.

 

 

 

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