Buttery Red Bliss Potatoes

So simple yet so delicious. What caught my attention was the way the potatoes are artfully peeled for a pretty presentation on the dinner table. From the November 2004 issue of First magazine.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  lbs  small Red Bliss potatoes
• 2  tablespoons butter, melted
• 1  tablespoon  chopped fresh marjoram
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Use a vegetable peeler and remove the band of skin around the center of each potato, either in a straight line or squiggly line. Tip: I find it [much] easier to use a sharp paring knife to remove the peel.
2. Place the potatoes in a large pot and add enough water to cover. Add some salt to the pot and bring the water to a boil.
3. Reduce heat and simmer the potatoes for 20 minutes or until the potatoes are fork tender but not mushy.
4. Drain.
5. In serving bowl, toss the potatoes with the melted butter, marjoram, salt and pepper.