New potatoes are simply young ones of any variety. There's something to be said for youth - even in a vegetable. For this recipe, you can use the small versions of either white round or red round potatoes. They are elegant, mild, fresh, even slightly sweet, and they lend themselves well to beautiful presentation.

Ingredients

• 12 Fingerling new potatoes, skins on
• 1 tablespoon unsalted butter
• 1 tablespoon coarse sea salt
• 1/4 teaspoon freshly ground white pepper
• 1/2 tablespoon chopped parsley, for garnish

Instructions

1. Bring a medium saucepan of salted water to a boil over medium-high heat. Add the potatoes and parboil for 15 minutes, or until a fork pierces them easily. Drain in a colander.

2. Peel the skin off the potatoes while still hot, and then place them in a large mixing bowl with the butter. Season with the salt and pepper, toss well, garnish with the chopped parsley, and serve.

Other Potato Recipes

Crispy Roasted Potatoes with Garlic
Crispy Sweet Potatoes
Mashed Potatoes
My Sister Janet's Potato Salad
Patatine
Potato, Green Bean, Onion Salad
Roasted Garlic Mashed Potatoes
Spring Vegetables & Baby Potatoes
Roasted Fingerling Potatoes