Ingredients
4 pounds small new potatoes
Coarse salt and ground pepper
4 tablespoons (1/2 stick) butter, room temperature
1/4 cup chopped parsley
Preparation
With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.
Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.
