12 sm. red-skinned potatoes, scrubbed
2 tbsp. unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 bunch fresh parsley, stems trimmed, leaves minced
1/2 c. fresh bread crumbs
Salt and freshly ground black pepper, to taste

To make the potatoes look decorative, peel away a strip of skin from around the center of each potato with a paring knife or vegetable peeler, leaving the rest of the skin intact. Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Lower the heat and simmer the potatoes just until tender, about 25 minutes.

Meanwhile, melt the butter in an 8-inch skillet over medium heat. Add the shallots and garlic; saute for 3 minutes. Stir in the parsley and bread crumbs and continue to cook, stirring frequently, until the bread crumbs turn light golden brown, about 10 minutes. Season the mixture with salt and pepper.

Drain the potatoes very well. Transfer them to a mixing bowl or clean saucepan and toss with the butter mixture to coat thoroughly. Serve at once. Makes 4 servings.