- 15 small red potatoes
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons chopped fresh Italian flat-leaf parsley
- Salt and freshly ground black pepper
- Peel 1 inch of skin from the center of each potato.
- Put the potatoes in a medium pot and cover them with 1 inch of cold water. Bring to a steady boil and cook until tender, 15 to 20 minutes.
- Drain completely; add butter and parsley, season to taste with salt and pepper, and mix gently until coated.