Potato: Breakfast Buttered Potatoes
Source of Recipe
justmecookin
List of Ingredients
12 small red potatoes (about 3 pounds)
1/4 cup butter or margarine
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed (optional)
1/2 teaspoon salt
1/4 teaspoon pepper Recipe
Scrub potatoes thoroughly with a stiff brush. Cut potatoes into quarters. Cook potatoes in a 4-quart Dutch oven in a small amount of boiling, lightly salted water for 15 to 20 minutes or until tender; drain.
Meanwhile, heat butter in a small skillet over low heat until melted. Stir in the rosemary, if using, salt, and pepper. If using rosemary, cook and stir over low heat for 2 minutes. Gently toss cooked potatoes in a bowl with the butter mixture until potatoes are coated. Makes 12 servings.
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