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