| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes | 12 | Servings | ||
INGREDIENTS
| 24 | md | Red potatoes (about 4 1/2 lbs.) |
| 1/2 | c | Butter; at room temperature |
| 1/4 | c | Fresh mixed herbs; chopped |
| 1/2 | ts | Salt and pepper |
INSTRUCTIONS
Using a knife, slice a cross into the tip of each potato. In large saucepot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to low; cover and let stand until cool enough to handle. The cross marks on the potatoes should open slightly. Meanwhile, in medium bowl, stir together butter, herbs, salt and pepper. Carefully stuff about 1/2 Tbs. butter mixture into crosses. Posted to recipelu-digest Volume 01 Number 178 by RecipeLu <[email protected]> on Oct 29, 1997
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