Yield: 6 servings
|1½ pounds||Potatoes, small new|
|\N \N||Water; boiling|
|¼ cup||Butter (or marg.); divided|
|2 tablespoons||Flour, all-purpose|
|\N pinch||Black pepper|
|\N \N||Parsley, fresh|
Wash potatoes; pare or, if desired, cook in the jackets. Place in saucepan with 1" boiling water and 1 teaspoon salt. Cover and bring to the boiling point. Boil until partially tender, 10 to 15 minutes; drain. Place potatoes in a shallow pan and dot with 2 tablespoons butter. Bake, uncovered, at 425 degrees for 15 minutes or until tender, turning once.
Melt the remaining butter in a small saucepan; blend in the flour, and gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Add ¾ teaspoon salt and pepper. Pour sauce over potatoes. Garnish with parsley.
SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by Nancy Coleman. Converted by MMCONV vers. 1.00 Submitted By BARRY WEINSTEIN On 01-14-95