Baby Red Potatoes

Salad & Dressing

INGREDIENTS

18 small red potatoes (about 2 pounds), halved
4 tablespoons unsalted butter, at room temperature
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced scallions
2 tablespoons minced pitted Kalamata olives
2 tablespoons minced sundried tomatoes in oil, drained
Salt and pepper to taste

DIRECTIONS

1. Place potatoes in large pot of cold salted water, so that water comes above potatoes 1 inch.

2. Bring to a boil and cook until tender, about 12-15 minutes.

3. In small bowl, combine butter, parsley, scallions, olives and sundried tomatoes.

4. Drain potatoes well.

5. In medium saucepan, heat butter mixture over medium-high heat.

6. Add parboiled potatoes and cook until cut side is crisp and browned.

7. Season with salt and pepper, and serve.