8 oz small red potatoes
1 T salt
1 T butter
2 T finely minced parsley
1 T finely minced chives or green onions
salt and pepper to taste
Cover potatoes with water in a small saucepan, add salt, and bring to a gentle boil. Cover, reduce heat, and cook gently until easily pierced by a knife point, about 10 to 12 minutes. Drain and halve. Heat the butter in the dry saucepan until it sizzles and begins to brown. Add the parsley and sauté until crisp. Add back the potatoes, add the chives and turn to coat. Off heat, crush lightly with a potato masher. Add salt. pepper, and extra butter to taste. Serves two.
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