PARSLEYED STEAMED POTATOES (for four)

1 pound small Yukon gold or red skinned potatoes (you could use new potatoes, halved)

2 tablespoons butter

3 tablespoons finely chopped parsley

salt and freshly ground black pepper to taste

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1.   Scrub the potatoes and cut them, unpeeled, into 1-1/2 inch pieces (both red and Yukon Gold potatoes have thin skins that enable them to be used without peeling).  Place them in the basket of a steamer over boiling water.  Cover and steam them for about 15 minutes, or until done.

2.   Transfer the potatoes from the steamer basket to a small skillet.  Add butter, parsley and salt and pepper.  Toss and blend well.  Serve immediately.

adapted from Pierre Franey, New York Times Cooking