There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden—especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. —Marilyn Kutzli, Preston, Iowa
Total TimePrep: 15 min. Cook: 40 min.