Yield: 4 Servings

Scott Nowell

These are great with all kinds of meat, chicken and fish dishes.

• 24oz baby red potatoes or medium potatoes
• water
• 1tsp salt
• 4-6TBS butter
• 1-2TBS chopped flat leaf (Italian) parsley
• salt & pepper as needed

Half or quarter baby red potatoes, or peel and slice larger potatoes into ¼-inch-thick slices. Place in 1½-quart sauce pan. Rinse a couple of times to remove excess starch, then add enough water to the pan to cover by ½ inch. Add 1 tsp salt to pan.

Bring to a boil then cover and reduce to strong simmer. Cook until tender, approximately 12 minutes.

Drain potatoes but keep in sauce pan. Add butter and to pan and cover for a few minutes. Stir to coat.

Add parsley and carefully stir to coat. Check and adjust seasonings with salt and pepper and place in serving dish.