Parsleyed Potatoes

• 12 small new red potatoes (about 1 1/2 pounds)
• Salt and freshly ground pepper to taste
• 1 tablespoon butter
• 1/4 cup finely chopped parsley

1. For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato.
2. Leave the rest of the skin intact.
3. Wash the potatoes and place them in a saucepan with water to cover.
4. Add the salt, bring to a boil and simmer for about 15 minutes or until cooked.
5. Drain the potatoes, add the pepper, butter and parlsey.
6. Toss well and serve hot.

new red potatoes, salt, butter, parsley

Taken from cooking.nytimes.com/recipes/4274 (may not work)