Fresh Herbed New Potatoes

This is my spin on parsley potatoes

• Ready In: 25 mins
• Serves: 4
• Yields: 2 pounds

Ingredients

• 2  lbs  red potatoes
• 1  teaspoon salt
•  water
• 1⁄4 cup butter (or more)
• 2  teaspoons fresh rosemary, finely chopped
• 1  tablespoon fresh Italian parsley, finely chopped
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper

Directions

1. Wash and cut potatoes into chunks that equal the size of a walnut in the shell or a little smaller. No need to peel. Place in a saucepan large enough to accommodate them and cover with cold water. Add 1 teaspoon salt to water. Boil until fork tender, but not mushy. Drain, then add butter, herbs and spices. Heat on medium low till butter is melted, stirring gently so as not to mush up the potatoes. Serve.