Potatoes are boiled for all sorts of reasons: to make mashed potatoes, or to slice or quarter for salads. But they are also delicious as is, as demonstrated by this simple side dish. The best potatoes for boil-and-serve are waxy types such as red potatoes or fingerlings; they will hold their shape better than starchy russets.

　　

Ingredients

Serves 4

　　2 pounds small waxy potatoes, such as red creamer, red bliss, or fingerlings; halved if large

　　Coarse salt and freshly ground pepper

　　2 tablespoons unsalted butter

　　2 tablespoons coarsely chopped fresh flat-leaf parsley

　　

Step 1

Boil Place potatoes in a large saucepan and cover with cold water by 1 inch. Add 1 tablespoon salt and bring to a boil over high heat, then reduce heat to a simmer. Cook until the tip of a paring knife inserted into center of potatoes meets only slight resistance, 15 to 20 minutes.

　　

Step 2

Drain and toss Drain potatoes in a colander and return to warm saucepan. Toss with butter and parsley, and season with pepper.

　　

Step 3

Serve Transfer to a serving dish and serve immediately.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.