Rinse the small red potatoes
Scrub off any dirt
Trim any blemishes
Leave skins on
Boil in salted water until fork-tender, about 12 to 15 minutes
Drain well
Toss with butter, salt, and pepper
Or roast at 425°F for 25 to 35 minutes with oil, salt, and pepper
Or steam until tender, about 15 to 20 minutes
Or microwave with a little water in a covered dish until tender, about 6 to 10 minutes
Serve hot