4 pounds small new potatoes, scrubbed
8 tablespoons (1 stick) butter, melted
1/2 cup minced parsley
Salt and pepper to taste


1. Place the potatoes in a large pot and add cold water to cover; salt the water. Bring water to a boil over high heat, uncovered. Reduce heat and cook until potatoes are tender when pierced with a fork or the tip of a knife, 25-40 minutes, depending on the size. Drain.
2. Return the potatoes to the hot pot and set briefly over very low heat, shaking the pot to evaporate any remaining water, 30 seconds to 1 minute. Remove from heat. Add the butter and stir gently to coat the potatoes. Add the parsley and salt and pepper to taste; stir again to coat. Serve immediately.

In their “The New Doubleday Cookbook” Jean Anderson and Elaine Hanna note that very fresh new potatoes will cook faster than those that have been in storage. We like new potatoes with the skins left on.

New Potatoes with Butter and Parsley
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