Betty Crocker's Lemon-Parsley New Potatoes (1960)

• 
  2 1/4 lbs. new potatoes (15 to 18 small)
• 3 tbspns butter
• 1 tspn snipped fresh parsley
• 1 tspn grated lemon peel
• 1/4 tspn salt
• 1/4 tspn pepper

Pare a strip from the center of each potato. Heat 1-inch salt water (1/4 tspn salt to 1 cup water) to boiling in a 3-quart saucepan. 

Add potatoes. Cover and heat to boil. Reduce heat, then cook 20 to 25 minutes or until tender, then drain. Return potatoes to saucepan.

Heat butter until melted, and stir in the parsley, lemon peel, salt, and pepper. Pour over potatoes, and stir gently to coat. Four servings. 

More "Lost" Potato Recipes

Stuffed Cheese Potatoes with Spinach (1987)

Scalloped Potatoes with Fritos (1955)

(Origin - "Betty Crocker's Old-Fashioned Cookbook" published by Prentice Hall Press, 1990.)