My son in law is in the Army and we Southern born and Southern Bred were transplanted to upstate New York. We bawled. BUT we loved it, wonderful people and country so beautiful, you know God was having a good day when he created it. Now the food is much better in the south but they have these little gems and they are great bathed in butter, garlic, and herbs.
Put potatoes in a pan and cover with water and fill it just 1 inch above the potatoes. Pour in salt. Bring to a boil then turn the heat down and let them simmer till tender, about 15-20 minutes. Drain them well. Don’t be alarmed, they as well as your pan will take on a frosted look. I usually drain them well then place them back in the hot pan over low heat so they can dry off well. To serve I cut them in quarters and pour the butter over.
The butter is really easy. I take a stick or a stick and a half of butter and melt it over low heat. I add a couple of teaspoons of a good extra virgin olive oil. I then add about 2 teaspoons crushed garlic and let it cook a couple of minutes but do not brown it at all. Then I add a couple of tablespoons chopped herbs of choice, sometimes I just add parsley, and sometimes I add basil or thyme or rosemary or chives or taragon, whatever tickles my fancy. I let them warm up and infuse the butter for a couple of minutes. Add a dab of pepper but no salt and pour it over and serve.
Notes: These potatoes were developed in Syracuse, NY way back before refrigeration. They cooked in heavy salt water to preserve the potatoes so they could take them to work out in the fields and mountains and the salt would keep the bacteria from growing. They were right. Most of the time they are just served with melted butter but I have developed my own little seasoned butter recipe and I think it is quite flavorful.