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1 1/2 lbs. tiny potatoes
1/4 lb. baked smoked ham
3 tbsp. butter, room temp.
Freshly ground white pepper
3 tbsp. chives
3 tbsp. parsley
2 tbsp. sage or 1 tsp. sage leaves

Scrub the potatoes. With a potato peeler, cut away a 1/2 inch strip around the center of each potato. Heat water to boiling. drop in the potatoes, water should cover the potatoes by 2 inches. Add the ham. Cook until potatoes are tender, about 15 minutes. Drain. Toss the potatoes with butter and white pepper to taste. Sprinkle with chives, parsley and sage.
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