Sauteed New Potatoes with Parsley

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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.

(serves 4)

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