Spiked Parsley Buttered Potatoes

My favorite red potato dish, is spiked parsley buttered potatoes. It wasn’t that way back when I had to serve it to the crew while I was cooking in the Coast Guard. The problem was it needed fresh parsley, not the dried crap I was using and it needed better seasoning. Spike, a multi-ingredient seasoning salt fits it perfectly. It’s sold in many grocery stores but you might need to look around a bit as all of them don’t carry it. Mrs. Dash would be an acceptable substitute.

4 cups organic red potatoes

3-4 cups of water

1 teaspoon salt

1 teaspoon Spike Seasoning Salt

2 tablespoons Smart Balance butter substitute

1 1/2 Tablespoons fresh chopped parsley

Scrub and clean potatoes, and cut out any bad spots.Cut into 1 inch chunks. In a 1 1/2 quart pot add potatoes, salt and enough water to cover one inch above potatoes. Bring to a boil and reduce heat to a simmer. Cook until potatoes are tender(about 20 minutes) but not over cooked. Drain and add Smart Balance then sprinkle Spike evenly over potatoes in two applications to keep from it being too concentrated in one spot. Stir gently, then add parsley and stir again.You want the potatoes to be soft enough that when you stir them a little bit comes off and makes almost a butter sauce with the Smart Balance Spike and Parsley. Add fresh ground pepper or ground white pepper if you like. Serves four.