These are freshly dug potatoes from the garden. So they really are NEW potatoes! If you don't have access to new potatoes, just make sure you use potatoes as close in size as possible so they will cook evenly in the same amount of time.
4 T. (1/2 stick) unsalted butter
2½ pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 t. kosher salt
½ t. freshly ground black pepper
3 T. chopped mixed fresh green herbs, such as parsley, chives, and dill
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook! Toss with the herbs, and serve hot.
From Barefoot in Paris, Ina Garten