Ingredients

serves 4

　　2 pounds small red potatoes, such as red creamer or Red Bliss

　　2 teaspoons coarse salt

　　2 tablespoons unsalted butter

　　2 tablespoons roughly chopped fresh flat-leaf parsley

　　Freshly ground pepper

　　

Step 1

Using a vegetable peeler or paring knife, peel the middle of each potato, if desired.

　　

Step 2

Place the potatoes and salt in a large saucepan, and cover with cold water. Bring to a boil over high heat; reduce heat to medium-low. Cook until a fork inserted into the center of the potatoes meets only slight resistance, about 20 minutes.

　　

Step 3

Drain the potatoes in a colander; return to the warm saucepan. Toss with the butter and parsley, and season with pepper. Transfer to a serving dish; serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.