8 to 10 each small red potatoes, 1 1/2-inches in diameter
1/2 cup water
2 tablespoons butter
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Wash potatoes and cut into quarters (or 1/2-inch thick pieces if larger potatoes are used.)
Add potatoes and water to a non-stick skillet and bring to a boil. Cover and cook potatoes over Medium heat 8 to 10 minutes until water just evaporates.
Add butter immediately and stir to coat potatoes. Season with pepper and salt. Sauté about 5 minutes until potatoes are lightly browned. Stir in parsley. Saute 1 minute longer and serve.
No Nutritional Information Available