Recipe from the cookbook The Best of Thymes by Marge Clark.

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Herbed New Potatoes

2 pounds little new red potatoes
4 tablespoons butter, melted
1 tablespoon fresh lemon juice 
1/2 teaspoon coarse salt
1 tablespoon chopped fresh chives or rosemary
1 tablespoon chopped fresh parsley leaves

Wash potatoes. Pare a thin strip around middle of each potato. In a large saucepan over medium-high heat, cook potatoes in boiling water 20 minutes or until just tender. Remove from heat, drain, and return potatoes to pan.

In a small bowl, combine butter, lemon juice, salt, chives or rosemary, and parsley; toss in with the cooked potatoes. Place lid on pan and let stand 3 to 4 minutes to release the flavor from the herbs. Serve immediately.

Makes 6 to 8 servings.