Parsley Potatoes with Butter

° Serves 4

These go well with poached, steamed, or grilled fish, as well as with lighter meats like veal.

• 1½ pounds small Yukon Gold or Red Bliss potatoes, cooked (see Basic Boiled Potatoes, opposite) and peeled
• 2 tablespoons unsalted butter
• ⅓ teaspoon salt
• 2 tablespoons chopped flat-leaf parsley

Place the potatoes in a skillet with the butter and salt, cover, and heat over high heat for 3 to 4 minutes, until the potatoes are hot. Sprinkle with the parsley and serve.