10 small red potatoes, unpeeled
1/4 cup extra virgin olive oil
1/2 cup fresh, flat-leaf parsley, minced or 2 tablespoons dried
Salt and pepper to taste
Scrub potatoes gently. Place in a saucepan and cover with water. Bring to a oil and cook until tender. Drain and cut into quarters.
Add oil, salt, pepper and parsley. Toss until well coated.