• 12 small new potatoes
  • 4 tsp. margarine
  • 4 tsp. minced fresh parsley or 1 1/3 tsp. dried parsley
  • 4 tsp. minced fresh chives or 1 1/3 tsp. dried chives
  • Fresh parsley sprigs, optional for garnish


  1. Peel ½-strip around the center of each potato and immediately place potatoes in a medium saucepan of cold water.
  2. Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil over medium-high heat.
  3. Boil until the potatoes are easily pierced by a fork but firm, about 20 minutes; drain. Do not overcook and cover to keep warm.
  4. Place the margarine in a microwave-safe bowl and microwave on high until melted, about 5-10 seconds.
  5. Stir in minced parsley and chives, then pour the margarine mixture over the potatoes and toss to coat.
  6. Spoon the potatoes into a serving bowl and garnish with sprigs of parsley, if desired.
  7. Serve immediately.

Note 1:

For variety, sprinkle with finely minced green onions.

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