Parsely Potato

• 1 Kilogram (kg) potatopotato
• 4 Table spoon (tbsp) parsely chopped
• 2 Table spoon (tbsp) butterbutter
• 2 Tea spoon (tsp) saltsalt
• 1 Tea spoon (tsp) black pepper groundedtea

1. 01<div class="page" title="Page 1"><div class="section"><div class="layoutArea"><div class="column"><div class="page" title="Page 1"><div class="section"><div class="layoutArea"><div class="column"><div class="page" title="Page 1"><div class="section"><div class="layoutArea"><div class="column"><div class="page" title="Page 1"><div class="section"><div class="layoutArea"><div class="column"><div class="page" title="Page 1"><div class="section"><div class="layoutArea"><div class="column"><div class="page" title="Page 1"><div class="section"><div class="layoutArea"><div class="column"><p>Peel, cut and put the potatoes in a large pot and add water to cover the potatoes by 1 inch. Season the water with 1 teaspoon salt and bring to a boil over medium- high heat. Reduce the heat to medium-low and simmer until the potatoes until tender when pierced, 15-20 minutes. Melt the butter in a frying pan, add salt, black pepper and chopped parsely, toast for 3-5 minutes than add the drained potato, stir and serve hot to roast meats.</p></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>

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