New Potato and Basil Salad

1 pound small red-skinned potatoes (cut to make the size uniform)

2 tablespoons (1/4 stick) butter

4 tablespoons finely chopped fresh basil

2 large garlic cloves, minced

¼ cup Parmesan cheese, grated

Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.

Add 2 tablespoons basil and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper.

Transfer to bowl. Sprinkle with remaining 2 tablespoons basil and Parmesan. Serve warm.