This is one of the most delicious ways to cook tiny new potatoes. The potatoes should be of uniform size and should not be peeled but scrubbed well with a stiff brush to ensure that they are perfectly clean.
2 oz. butter
1 lb. small new potatoes, scrubbed and dried on kitchen paper towels
1 teaspoon salt
1 tablespoon finely chopped fresh parsley
In a medium-sized saucepan melt the butter over moderate heat. When the foam subsides add the potatoes. Cover the pan, reduce the heat to low and shake the pan well so that all the potatoes are covered with the butter. Cook, shaking the pan occasionally, for 25 to 30 minutes or until the potatoes are tender.
Sprinkle with the salt and parsley. Transfer the potatoes to a warmed serving dish and serve immediately.