1 1/2 lb. (about 15 tiny) new potatoes
1/4 c. butter
1/4 c. minced parsley
1 tbsp. lemon juice (optional)

Scrub or scrape potatoes. Cook in boiling salted water until just tender, 15-20 minutes. Drain, peel if desired. Meanwhile melt butter in saucepan. Stir in parsley and lemon juice. Pour over hot potatoes. Makes 4-6 servings.