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ON THE SIDE: Potatoes with Lemon and Parsley

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In large pot, simmer 1½ pounds small red potatoes, 1 tablespoon salt, and enough water to cover potatoes by 1 inch, covered, stirring once or twice, until potatoes are just tender, 10 to 14 minutes. Drain well. Cut potatoes in half, transfer to bowl, and toss with 3 tablespoons extra-virgin olive oil, 3 tablespoons chopped fresh parsley, and 1½ teaspoons grated lemon zest. Season with salt and pepper to taste. Serves 6.