Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Potatoes, small new |
| \N \N | Water; boiling |
| 1 teaspoon | Salt |
| ¼ cup | Butter (or marg.); divided |
| 2 tablespoons | Flour, all-purpose |
| 1 cup | Milk |
| ¾ teaspoon | Salt |
| \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