1 1/2 lb. new potatoes (10-12 small)
2 tbsp. butter
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
2 tsp. snipped chives
1/2 tsp. salt
1/8 tsp. pepper
Dash of ground nutmeg

Pare narrow strips around centers of potatoes. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover and heat to boiling. Cook until tender, 20-25 minutes; drain. Keep warm. Heat remaining ingredients just to boiling. Turn hot potatoes into serving dish; pour lemon butter over potatoes. 4 servings.

MICROWAVE DIRECTIONS: Pare narrow strips around centers of potatoes. Mix remaining ingredients in 1 1/2 quart microwaveable casserole. Microwave uncovered on high until butter is melted, 45-60 seconds. Add potatoes, turning to coat with butter. Cover tightly and microwave 5 minutes; stir. Microwave until potatoes are tender, 5-8 minutes longer. Let stand covered 3 minutes. Stir before serving.