I don't have a great story about how I started making these potatoes. Usually, I have some story to tell about my food and how it came to be part of my tattered cookbook.
about 1 to 1 1/2 lbs fingerling potatoes, any variety or a mix
3 Tablespoons chopped parsley (or more if you really like it)
3 Tablespoons butter
salt to taste
1. Bring a large pot of water to a boil. This should be seasoned with a teaspoon of salt. Add potatoes. Boil gently until tender. This could take 15-25 minutes depending on your potatoes. Waxy varieties cook faster than grainy varieties. Poke with a fork to check if they are done. If the potato pierces easily and is tender, they are done.