1.5 - 2 lbs. small "new" red potatoes*, scrubbed & cut into quarters
water to fill 2 inches of large saucepan
2 cloves garlic, minced
3 TBS. butter
1 TBS. parsley flakes (fresh is best)
Fill large saucepan with water to about 2 inches. Heat over medium until water just reaches a slight simmer. Add potatoes (and garlic if desired). Cover & simmer potatoes for 20 minutes, watching carefully so they don't boil over.
Pour off water.
If serving as plain side dish, add butter & parsley & toss gently to coat.
If serving with a sauce or gravy, as with Lemon-Thyme Pork Medallions, just a light dash of salt will do.
*If New potatoes are not available, you can substitute red salad potatoes. Just cut into 1/2 inch pieces.