New Potatoes with Herbs

When you buy new potatoes, avoid those with green spots—they taste sour. To keep green spots from forming after you have brought the potatoes home, store them away from heat, light, and dampness. Use new potatoes as soon as possible—they will not keep as long as baking potatoes. And, for easy cooking, pick out potatoes of a uniform size. Otherwise, they will not cook evenly.

Assemble these supplies:

• 1 to 1 1/2 pounds small new potatoes, unpeeled
• 1 cup chicken broth
• 3 tablespoons butter
• Salt
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh chives, or 1/2 teaspoon freeze-dried

Steps in preparation:

1. Scrub potatoes with brush.
2. Arrange them in large heavy skillet in 1 layer.
3. They must fit snugly.
4. Pour in broth and bring to a boil.
5. Cover tightly and cook about 4 min­utes, shaking skillet over high heat until almost all liquid has evaporated.
6. Lower heat, add butter, and cook gently 10 minutes, uncovered, shaking skillet often.
7. Test for doneness with fork. Partly cover and set aside; keep warm.
8. Sprinkle with salt, chopped parsley, and chives just before serving.