1 1/2 lbs. tiny new potatoes or med. potatoes, quartered
1/4 c. butter
1/4 c. snipped parsley or 2 tbsp. dried parsley
1 tbsp. lemon juice

Scrub potatoes. Boil potatoes in water until tender. Place potatoes in serving bowl; keep warm. Melt butter in small saucepan. Stir in lemon and parsley. Pour over potatoes. Stir to lightly coat. Serves 4-6.