Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Scrub and rinse very new, small potatoes. Scrub again, removing
most of the skin from the potaotes. Rinse. Cover with salted boiling water and
boil 3 minutes. Drain
For each cup potatoes, heat 2 tbsp butter, margerine or
chicken fat. Cook potatoes in fat until tender and golden. Drain. Pour
fat off. Return potatoes to pan. Add 1 tbsp butter for each cup
potatoes. Cook, shaking and tilting pan so potatoes roll and coat them-
selves with butter as it melts. Season lightly with salt. Add little finely
cut parsley. Allow 3 or more small potatoes as a serving.
New Potatoes in Chives Butter: Add for each cup cooked new potatoes
grated peel 1/2 lemon, 2 tbsp lemon juice, and 1 tbsp
finely cut chives to butter in pan when cooked potatoes are added.
Complete recipe as described.
Parsley New Potatoes: Substitute finely cut parsley for chives in chjive-