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Potatoes Provencal
The volunteers at Magnolia Mound Plantation cooked this over an open fire and melted the butter in a little cast iron pot over hot embers down hearth. Quite different and very good.

2 lbs red potatoes, cut in chunks
1 stick butter
3 cloves garlic, minced
3 tbs fresh parsley, chopped
juice of one lemon
2-3 tbs white wine vinegar (optional)
salt, pepper, red pepper to taste

Boil potatoes just until tender. In a separate pot, melt butter and add garlic and parsley. Remove from heat when butter gets to bubbling. Keep warm until potatoes are done.
Drain potatoes and place in a large bowl. Pour butter mixture over the potatoes.  Squeeze lemon over mixture and add vinegar. Season well and toss to coat.