1 bag new potatoes
½ cup butter
Salt and Pepper
Boil potatoes in salted water until fork tender. Drain and remove the skins while potatoes are hot (this is really important).
In a large skillet, add and melt ½ cup butter. Brown the potatoes – use a spoon to gently turn to get them golden on all sides. Don’t let the butter get too dark! Season with salt and pepper and toss with chopped parsley.
Serve immediately (or they can be reheated in the oven).