Recipe: Lemon-Parsley New Potatoes (stove top or microwave)

LEMON-PARSLEY NEW POTATOES

2 1/4 lb new potatoes (15 to 18 small)
3 tablespoons butter or margarine
1 tablespoon snipped fresh parsley
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper

Pare a strip from the center of each potato. Heat 1 inch salted water (1/4 teaspoon salt, if desired, to 1 cup water) to boiling in 3-quart saucepan; add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Return potatoes to saucepan.

Heat butter until melted; stir in remaining ingredients. Pour over potatoes; stir gently to coat.

Microwave Directions:
Stir 1/2 cup water and 1/4 teaspoon salt in 2-quart microwavable casserole until salt is dissolved. Place potatoes in casserole, arranging larger potatoes at outside edge of casserole, small potatoes in center. Cover tightly and microwave on high 12 to 14 minutes, stirring after 5 minutes, until potatoes are tender. Let stand 3 minutes; drain. Continue as directed.

Servings: 4
Source: Betty Crocker's Old-Fashioned Cookbook