• 3 lb. small red new potatoes
• 1/4 c. (1/2 stick) butter or margarine
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. chopped parsley

1. Cover potatoes in large pot with cold water.
2. Bring to boiling.
3. Cook for 10 to 15 minutes or until fork-tender.
4. Drain.
5. Cut potatoes in half and place in large bowl.
6. Sprinkle with melted butter, salt, pepper and parsley; toss gently to mix.

To Microwave:

1. Cook potatoes in 1/4 cup water.
2. Prick potatoes with fork.
3. Place in 3 quart microwave casserole, placing larger potatoes at sides of casserole.
4. Pour in 1/4 cup water.
5. Cover.
6. Microwave at full power for 15 to 17 minutes until tender, rearranging potatoes after 8 minutes to place less cooked potatoes at sides of casserole.
7. When finished cooking, let potatoes stand, covered for 3 minutes.
8. Drain.
9. Place butter in 1 cup microwave safe measure.
10. Microwave uncovered, at full power for 45 to 60 seconds to melt.
11. Cut potatoes in half.
12. Lightly toss with butter, salt, pepper and parsley.