Parsley Potatoe Balls

From the Kitchen of Audrey Ives, by way of Dot Ives

As usual, this family recipe has history.

We like canned potatoes here.  It gives the side dish a very specific flavor.  You, of course can use artisan heirloom new fingerling potatoes from your farmers market, but, for us, it is the can and only the can.  Don't get me started about our need for cranberry jelly to have ridges and no lumps whatsoever, and no variation to the green bean casserole recipe.  Just get your potatoes in a CAN, damnit.  A can.

(Given the size of the servings, recommend doubling this at least for a family meal.)

• 3 Tbsp Melted Butter
• 2 tsp Chopped Parsley
• 1/8 tsp Garlic Powder
• 1/4 tsp Dried Rosemary (optional)
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 8oz Can Whole Small Potatoes

Heat oven to 350°.  In heat-proof casserole dish, combine first 6 ingredients.  Add potatoes and mix well.  Bake uncovered for 30 minutes.  Et voila!