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Recipe from Ann Johnson, Ind.
1/2 butter or margarine, melted
1 can (4 ounces) chopped green chilies
2 Tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
6 medium potatoes, cubed
1/4 cup minced fresh parsley
In large bowl, combine the first six ingredients. Add potatoes and toss to coat. Transfer to an ungreased 2 qt. baking dish. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 20-25 minutes longer or until the potatoes are tender. Sprinkle with parsley. Yield: 6 servings. (May
substitute margarine with a more healthy cholesterol option or reduce amount slightly.)
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