Small potatoes are the first ones from the garden in the summertime. You can also find them at the Farmer's Market if you don't have a garden.

FANCY-DANCY BABY POTATOES
3 tablespoons butter, melted
1 pound small potatoes
Salt and pepper to taste
1 tablespoon minced garlic
1/4 teaspoon Tabasco sauce
3 tablespoon minced fresh parsley

Melt butter in large saucepan or dutch oven. Wash potatoes. Add to pot with 1 teaspoon salt. Toss with the melted butter. The potatoes should be in one layer and still wet from rinsing. Toss with the melted butter. Tightly cover pot. Cook over medium-low heat for 10 to 15 minutes, until potatoes are tender when tested with a paring knife. Shake the pot occasionally to cook the potatoes evenly. Be sure the lid remains tightly in place. Then stir in the minced garlic and cook uncovered 2 minutes longer. Turn off heat and add Tabasco sauce, 1/4 teaspoon black pepper and 1 tablespoon fresh parsley. Toss well and cover again. Let stand 5 minutes for flavors to blend. Taste for seasonings and serve hot. 4 servings.