1 1/2 lb. tiny new potatoes
1/4 c. butter
1/4 c. minced parsley
1 tbsp. lemon juice

Scrub or scrape potatoes. Cook in boiling salt water until tender. Drain. Peel if desired. Melt butter in saucepan; stir in parsley and lemon juice. Pour over hot potatoes. Serves 4-6.