Makes 6 servings.

2 pounds Red Dog German butterball potatoes, cubed
¼ cup unsalted butter
1 cup chopped Red Dog leeks, white part only
¼ cup minced Red Dog parsley
1 teaspoon seasoned salt
Freshly ground black pepper to taste

Place potatoes in a steamer basket in a pan with water. The water shouldn’t be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.

Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.

Gently stir in warm potatoes; season with freshly ground black pepper.