(Remember that they are only 'new' when the skin flakes off them, so don't confuse them with older salad potatoes - still good but not the same.)
We got some this week to go with the Courgette Fritters made with courgettes fresh from the garden.
Wash gently and cut a few if necessary to make them all of uniform size.
Heat a pan of water and, when boiling, add the potatoes.
Bring back to the boil and cook for about 10 - 12 minutes until still firm but will fall off a knife you stick in them.
Serve with parsley butter.