Instructions: Peel 1/2-inch strip around the center of each potato and immediately place potatoes in medium saucepan of cold water.

Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Boil until potatoes are easily pierced by a fork but still firm, about 20 minutes; drain. Do not overcook. Cover to keep warm.

Place the butter in a microwave-safe bowl. Microwave on high until melted, about 5 to 10 seconds. Stir in minced parsley and chives. Pour butter mixture over the potatoes and toss to coat.

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