Wash potatoes. Pare a thin strip around middle of each potato (optional).
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, 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.
Makes 6 to 8 servings.
* What are new potatoes? They are freshly harvested young or small potatoes that have paper-thin skins. They tend to be sweeter than older potatoes. Look for new potatoes that have smooth, undamaged, and unblemished skins. The potatoes should be dry and feel firm. New potatoes can be stored at room temperature, but because they have not been cured, they will not last as long as regular potatoes -- several days instead of several weeks. Photo from Fine Cooking.
Herbed New Potatoes Recipe: https://whatscookingamerica.net/vegetables/potatoesherb.htm