Source: Gourmet, October 2008 - recipe by Melissa Roberts
adapted by There's Always Thyme to Cook
2 pounds fingerling potatoes, peeled if desired
2 cups water
3/4 stick unsalted butter, cut into bits
3 tablespoons finely chopped flat-leaf parsley
Equipment:
an adjustable-blade slicer
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.