2	Lbs.	Small red potatoes
1/2	Cup	Butter or margarine
1/4	Cup	Fresh parsley, chopped
1/4	Tsp.	Dried marjoram

Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly. With a sharp knife, remove one narrow strip of skin around the middle of each potato. In a large skillet, melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through.

YIELD: 8 Servings