Peel and clean the potatoes. Cut any larger ones in half or quarter them. You need uniform pieces the size of new potatoes. If using very thin skinned potatoes you may simply thorughly scrub them.

Place the potatoes in a pot and fill with cold water (cover completely with about two inches extra). Salt the water (optional) with a coule of pinches of salt. Add any flavoring agents such as peppercorns, garlic or bay leaf. Bring to boil and boil for 10 to 20 minutes or until cooked, then drain. Discard any flavoring agents.

While the potatoes are boiling finely chop the parsley leaves.

In a pan over medium heat melt the butter until it begins to foam and stir in the parsley. Add the drained potatoes and gently move them around the pan with a spoon until they are coated with butter. Season with salt and pepper.