ROASTED NEW POTATOES

SERVES 4

This is a great way to make tiny new potatoes when they are in season. In some areas they are called creamer potatoes. You may use either white or red.

INGREDIENTS

1-1/2 pounds new potatoes, about 1-1/2 inches in diameter

4 tablespoons melted butter

Salt and pepper to taste

2 tablespoons chopped fresh parsley, or 1 tablespoon dried

Preheat oven to 425° F. Scrub the potatoes and, if necessary halve any that are much larger than the others. With a knife, cut a small "x" into one side of each potato. Place in a baking dish in one layer. Pour the butter over all. Sprinkle with the salt and pepper. (If using dried parsley, add now.) Toss well to combine. Cover tightly with foil and roast for 30 minutes. Remove the foil and roast another 10 minutes or until tender. (If using fresh parsley, toss in at this point.) Serve immediately, drizzling potatoes with any butter in pan.

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