Buttered Parsley Red Potatoes

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• 2 pounds Baby Red Potatoes
• 1 Tablespoon Salt
• 3/4 cup Butter
• ? cups Chopped Parsley

Clean the potatoes well under running water. I halved the potatoes and then cut about and then 1/3 each half. I always leave the skins on. Not only does it ad a bit of additional taste, most of the nutrients can be found in the skins.  Place potatoes in a small pot and sprinkle with the salt, cover with cold water and boil until fork tender (approximately 15 minutes). Drain in a colander and then return to the hot pot and allow them to release steam for a few minutes.

Melt the butter in the microwave for about 30 seconds then add to the potatoes along with the parsley. Toss to evenly coat.  Taste and season as needed with more salt.