Sauteed New Potatoes with Parsley
16 baby red potatoes
2 Tbs butter
2 Tbs italian parsley, chopped
Using a vegetable peeler, remove a narrow strip of peel from around middle of each potato. Cook potatoes in a large pot of boiling slated water until just tender; about 15 minutes (Can be prepared 1 day ahead. Cover and refrigerate).
Melt butter in large nonstick skillet over medium-high heat. Add potatoes and saute until crisp and golden; about 7 minutes.
Season with salt and pepper, transfer to a bowl and sprinkle with parsley.