Bermuda potatoes were highly prized in the Gilded Age, as they were often the first variety of new potatoes to arrive in American markets each spring, typically in March or April. Petite in size with thin skins, they were considered delicate and flavorful. Thomas De Voe describes them as red-skinned potatoes in his book The Market Assistant (1867), but any color or type of small new potato would work fine in this recipe. They pair nicely with a roast chicken or lamb.

SERVES 4–6

• 1 (1 1/2-pound) package new potatoes
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon finely chopped fresh parsley

Place potatoes in a colander and rinse under cold water, scrubbing off any dirt with a soft brush.

Transfer potatoes to a medium pot and add enough water to cover. Bring water to a boil over high heat. Once boiling, turn heat down to medium-low and simmer for 10–15 minutes until fork tender. Drain potatoes in a colander. Rinse the pot and wipe dry.

Prepare the sauce by melting butter in the pot over medium heat. Add flour, whisking until smooth, then pour in milk. Continue to whisk until mixture comes to a boil and thickens in consistency, about 5 minutes. Remove from heat and add salt, pepper, and parsley. Stir to combine.

Transfer potatoes to a bowl or low dish. Pour parsley sauce over potatoes. Serve immediately.