Scrub about 6 small red potatoes. Cut into bite-sized chunks. Boil on the stovetop for about 20 minutes. Drain and place in medium-sized serving dish. Melt 4 tablespoons of butter. Sprinkle a mixture of 1 teaspoon each dried basil, oregano and spinach over the potatoes and spoon the melted butter over the top. Toss gently and serve.
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