Peel and clean eighteen small, round, raw potatoes, new ones if possible ; place two ounces of butter in a saucepan ; place it on a hot fire, adding the potatoes ; cook them until they are a golden color, which will take fifteen minutes, then drain. Sprinkle over them a pinch of table-salt, and arrange them on a dish without any further seasoning than a little chopped parsley ; then serve.