Take some new potatoes, wash them and cook them in their skins in salted water. Remove them before they are quite done, peel them and let them cool a little. Put a good piece of butter into a saucepan, melt it and put in your potatoes, which you cook on a moderate fire, tossing them occasionally so that they get well browned all over. You can do this either very slowly with the lid on or on a quicker fire with the lid off. When they are cooked season them, remove the butter, which has by this time turned to oil and blackened, put in a small fresh piece and a tablespoonful of fresh mint finely chopped, also a little chopped parsley. Toss once and serve.