Scrub the potatoes.
Rinse and put into a saucepan with sufficient boiling water just to cover them and 1 teasp salt to each quart of water.
Boil gently 25-40 min., according to age and size.
Test with a fine skewer and, if tender, drain off the water and put the saucepan back on a very low heat, with the lid tilted to allow steam to escape.
Serve hot, sprinkled with chopped parsley.