Parsley Potatoes

My mom made a version of this fairly frequently when I was growing up, and it was always a family favorite. She made it with conventional potatoes and dried parsley, and that's not a bad way to do it in other seasons (though I would definitely go for organic with the potatoes). But try it now, with new potatoes and fresh parsley, and it is a revelation. Simple, but so good. Sort of addictive, really.

1 1/2 lbs or so new potatoes, cut into bite-sized chunks but not peeled
1/4 cup chopped fresh parsley
Salt and pepper to taste

Boil the potatoes in salted water until tender. The exact time will depend on the size of the chunks, but it will be faster than with winter potatoes.

Drain the potatoes and return them to the pot. Add the parsley, salt, and pepper, and stir to coat. Serve hot.

Serves about 4.