Parslied Potatoes
2 lbs. small red skinned potatoes
1 T. salt
1 large clove garlic, split in half
1/2 stick butter or margarine
Salt and Papper to taste
2 T. minced flat leaf parsley
In a large pot, place the potatoes and enough cold water to cover by 1 inch. Bring to a boil, covered and add 1 T. salt. Uncover, reduce heat to medium and cook until tender when tested with a fork about 15 - 20 minutes. Drain potatoes and quarter.
Rub the bottom and sides of the serving bowl with the garlic halves, discard. Toss hot potatoes in serving bowl with butter, until butter is melted and potatoes are coated. Season with salt and pepper to taste. Add parsley and toss again to coat.