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