2 lbs. new potatoes (or sm. red ones)
1 stick unsalted butter
3 tbsp. club soda
2 tsp. salt
1/4 tsp. freshly ground pepper
Sprigs of fresh parsley for garnish

Peel away a strip of skin around the center of each potato.

In a large cast iron skillet, melt the butter over moderate heat. Add the club soda, salt and pepper. Place the potatoes in the pan in a single layer. Reduce the heat to moderately low and cover tightly. Shake the pan periodically to prevent sticking. Cook until tender, about 20 minutes.

If any liquid remains in the pan, increase the heat to high and cook, uncovered about 1 to 2 minutes more, shaking the pan until only a coating of butter remains. Toss the potatoes to coat and serve hot. Add parsley just prior to serving.