Herbed Russet Potatoes

12 small red Russet potatoes
4 t butter, melted
4 t minced fresh parsley OR 1 1/2 t dried parsley
4 t minced fresh chives OR 1 1/2 t dried chives

Peel 1/2-inch strip around the center of each potato and drop them into a saucepan of cold water. Cover potatoes with water by 2 inches. Bring to boil and boil until potatoes are firm but easily pierced by a form. (About 20 min.) Drain water and place potatoes into a serving bowl. Sprinkle with herbs and  drizzle melted butter over potatoes. Serve warm. (Optional: you can also sprinkle over other things, like Parmesan cheese, crispy bacon pieces, and mince green onion.)