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Potatoes, Bellinzonaise

Boil four medium, sound potatoes in a quart water with a teaspoon salt for thirty-five minutes. Peel, then cut into even quarters. Place in a frying pan with half ounce melted butter. Season with half teaspoon salt, two saltspoons white pepper; sprinkle over them one teaspoon fresh, finely chopped parsley. Gently toss while heating nicely for five minutes. Dress on a hot dish and serve hot.