• 2 lb. new potatoes, even-sized
• salt and pepper
• mint
• 1 oz. butter or margarine
• parsley

Where possible dig the potatoes just before cooking. Scrub with a stiff brush. (This should be sufficient to remove the skin. If the potatoes are not freshly dug, scrape them to remove skins.) Rinse. Cook as for old potatoes but with mint in the water. When dried, add fat, chopped parsley and chopped mint to the saucepan. Toss the potatoes gently in the fat. Serve hot.

New potatoes are in season from May to July.