Herbed New Potatoes Chunky Potato Soup Potatoes are... Fat Free! Cholesterol Free!

Herbed New Potatoes prep time 10 minutes cooking time 20 minutes serves 4 12 small new potatoes 4 teaspoons butter 4 teaspoons minced fresh parsley or 1½ teaspoons dried parsley 4 teaspoons minced fresh chives or 1-1/3 teaspoons dried chives Fresh parsley sprigs, optional for garnish Peel ½-inch strip around the center of each potato and immediately place potatoes in a medium saucepan of cold water. Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Boil until the potatoes are easily pierced by a fork but firm, about 20 minutes; drain. Do not overcook. Cover to keep warm. Place the butter in a microwave-safe bowl. Microwave on high until melted, about 5 to 10 seconds. Stir in minced parsley and chives. Pour the butter mixture over the potatoes and toss to coat. Spoon the potatoes into a serving bowl. Garnish with sprigs of parsley, if desired. Serve immediately.   variation: sprinkle with chopped cooked bacon and/or finely minced green onions.   Chunky Potato Soup prep time 35 minutes cooking time 30 minutes serves 12 3 medium red potatoes 2 cups water 1 small onion 3 tablespoons butter 3 tablespoons all purpose-flour crushed red pepper flakes ground black pepper 3 cups milk ½ teaspoon sugar 1 cup shredded Cheddar cheese 1 cup cubed cooked ham Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.   Brown Potatoes (Danish) 10 small round cooked potatoes 2 tablespoons butter 3 tablespoons sugar Pinch of salt Chopped parsley Melt butter & sugar in heavy pan. When brown, add potatoes. Stir until coated. Reduce heat to low. Cook until warmed through. Sprinkle with salt & parsley. Rita Pelletier