| 1 |
Brush the new potatoes with a soft brush under cold running water. |
| 2 |
In a large saucepan cover the potatoes with cold water, add 1 tablespoon salt, and bring to a boil. Cover partially and cook over medium heat until just barely tender, 15 to 20 minutes. |
| 3 |
Drain the potatoes and cut each potato in half. Transfer to a serving dish and add the butter, parsley, and salt to taste. Let stand for a few seconds so the butter can melt, then very carefully toss the potatoes so that each potato is coated with parsley butter. Serve at once. |
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