Petite Potatoes With Herbs
4 servings

1 to 1 1/2 pounds petite potatoes, not peeled
1 cup chicken broth
3 tablespoon butter
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives (or 1/2 teaspoon freeze-dried chives)
salt

Scrub potatoes with brush and cut them into quarters. Arrange quarters in large heavy skillet in one layer. They must fit snugly. Pour in broth and bring to a boil. Cover tightly and cook about 4 minutes, shaking skillet over high heat until almost all liquid has evaporated. Lower heat, add butter and cook gently 10 minutes, uncovered, shaking skillet often. Test with fork. Partly cover and set aside; keep warm. Sprinkle with salt, chopped parsley and chives just before serving.