The easiest way to serve them is to simply rinse the potatoes and steam them whole with the skins on. When they are on your plate, cut them open with a fork, sprinkle on a little salt, and you have a wonderful dish.
The other day I decided to get a little fancier with it (I had some homemade chicken broth that I needed to use up, that was too salty, so used that and did not need to add salt).
New potatoes, whole, rinsed, with skins on
One or two carrots, rinsed, ends cut off, broken into halves or smaller
Bacon, cooked, cut up (I used kitchen scissors)
Place all ingredients in a sauce pan and boil gently until the potatoes are fork tender. You do not have to use enough broth to cover the potatoes. If your broth cooks away before the potatoes are tender, add water and keep cooking.