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YUMMY NEW POTATOES
About 20 new white (russet) potatoes
1-2 cups Parmesan cheese, freshly grated
1/4 cup butter
Or, sweet basil, tarragon, oregano, chives
Scrub potatoes thoroughly. If larger than a golf ball, cut in half. Bring a heavy bottom pot filled with enough salted water to cover potatoes to a boil. Add potatoes and cook partially covered (watch so it does not bubble over) until potatoes are done, about 7-10 minutes. Be careful not to overcook as potatoes will get mushy when blended with cheese or herbs.
When a fork will penetrate easily, drain potatoes in colander and return to pot. Sprinkle cheese over and toss gently with wooden spoon. Or add butter and chopped herb of choice. My favorite is basil, but any you fancy will be good.
Serves 4.
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