Herbed Red Potatoes (Tami)

12 sm red potatoes

4 tsp butter

4 tsp minced fresh parsley or 1 ½ tsp dried parsley

4 tsp minced fresh chives

Peel ½ inch strip around the center of each potato and immediately place potatoes in a medium saucepan of cold water. Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil. Boil until the potatoes are easily pierced by a fork, but firm, about 20 minutes. Drain. Place the butter in a sauce pan until melted add the parsley and chives. Pour butter mixture over the potatoes and toss to coat.