Classic Parsley Potatoes

• 2 1/2 pounds small new potatoes, peeled
• Salt
• 2 tablespoons unsalted butter
• 2 tablespoons finely minced flat-leaf parsley
• Freshly ground black pepper

1. Place the potatoes in a saucepan with salted water to cover.
2. Bring to a boil, reduce heat to a simmer and cook about 20 minutes, until the potatoes are tender.
3. Drain them and return to the saucepan.
4. Add the butter and roll the potatoes in it until it melts.
5. Gently toss the potatoes in the parsley, season with salt and pepper and serve at once.

potatoes, salt, unsalted butter, flatleaf parsley, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5660 (may not work)