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These potatoes can be served as a taco filling or as a side dish with fish or meat.

Martha Stewart Living, August/September 1992, Martha Stewart Living, August 1992

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Ingredients

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Directions

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  • Bring a pot of lightly salted water to a boil. Add potatoes and cook until tender, about 30 minutes. Drain and let cool. Peel potatoes and cut into halves or quarters so pieces are of uniform size.

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  • Melt butter in a large saute pan and cook onion over medium-low heat until transparent, about 7 minutes. Add potatoes and salt to taste, and continue cooking over low heat for 30 minutes. Stir in parsley leaves. Serve hot or warm.

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