18 new potatoes, quartered, unpeeled
2 cloves garlic, minced
1/4 c. butter, melted
1 tbsp. chopped parsley
1/4 tsp. freshly ground pepper

Cook potatoes, covered, in boiling salted water to cover 15 minutes or until tender; drain. Saute garlic in butter in a small skillet until tender. Add parsley and pepper to skillet; pour mixture over potatoes, tossing gently to coat. Yield: 6 servings.