12 small new potatoes, washed but unpeeled
Cold water as needed (chicken broth may be substituted)
4 tsp. butter
2 tsp. Frank Davis Vegetable Seasoning
4 tsp. fresh parsley, minced
4 tsp. fresh chives, minced
Fresh parsley springs to garnish

Start off by taking a potato peeler and stripping a 1/2-inch band around the center of each potato.

As each one is done, immediately place it into a medium saucepan of cool water (or chicken broth).

Now add to the saucepan enough additional water or broth to cover the potatoes by 2 inches.

Then bring them to a gentle boil over medium-high heat and cook them until they are easily pierced with a fork (but still firm). The process should take about 20 minutes.

	Franksgiving 2002 Menu
		• Foil-Baked, Double-Breasted Turkey with Pan Drippings • Spicy Cajun Corn Bundle • Veggies and Beets • Garlic and Onion smashed potatoes • Lentil Soup with Vermicelli • Orange Coconut Tarts

Note: Take care not to overcook them! When they're just tender, drain them and cover them to keep them warm.

At this point, place the butter and the vegetable seasoning in a microwave safe bowl. Then microwave the mix on HIGH until the butter completely melts (which should take anywhere from 5-10 seconds).

Now stir in the parsley and the chives, pour the butter mixture over the potatoes, and toss them briskly to coat them thoroughly.

When you're ready to eat, spoon the potatoes into a serving bowl and garnish with the extra springs of parsley if desired. Serve them piping hot immediately.

VARIATION: Sprinkle with cooked bacon and finely minced green onions.