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Parsley Potatoes

2 pounds small new potatoes, 1 strip peel removed around center
Salt
2 tbsp. corn oil margarine
1 tbsp. fresh parsley, finely chopped

In a large saucepan, combine potatoes, salt and water to cover. Bring to a boil over medium-high heat. Cook for 18 minutes or until tender; drain. Add margarine. Cook for several minutes longer, shaking saucepan. Add parsley; toss to coat. Makes 6 servings.

Nutritional Analysis:
Calories: 124
Grams Fat: 3.8

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