Herbed Potatoes

This recipe makes 6 servings


36 mini new potatoes, (about 2lb/1 kg)
3 tbsp (45 mL) butter
2 tbsp (25 mL) minced fresh parsley or chives



Using vegetable peeler, peel off ring around centre of each potato.

Add potatoes to large saucepan of boiling salted water; reduce heat, cover and simmer until fork-tender, about 10 minutes. Drain well. (Make-ahead: Let cool on rimmed baking sheet. Refrigerate in airtight container for up to 24 hours. Add 5 minutes to reheat time.)

In large skillet, melt butter over medium heat. Add potatoes; toss until heated through, 2 to 4 minutes. Toss with parsley.

Tip: If your skillet handle is made of plastic or wood, wrap it in aluminum foil to ovenproof it.

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