Ingredients
- 1.5 pounds small gold potatoes
- 1/3 cup fresh parsley, minced
- 1/2 stick unsalted butter, cut into chunks
- 2 teaspoons sea salt
- 3/4 teaspoon black pepper
Prep the Potatoes
Rinse the potatoes under cold water. Check each one and trim off any eyes or dark spots.
Keep them whole – that’s the beauty of using small potatoes.
Cook the Potatoes
Put the potatoes in a pot and cover with water by about an inch.
Bring to a boil over high heat.
Once boiling, add 1 teaspoon salt, cover, and reduce to a gentle simmer. Cook for ~20-30 minutes until a fork slides through easily.
The size matters here – golf ball sized potatoes take ~20 minutes, bigger ones need the full 30.
Drain and Season
Drain in a colander, then dump the potatoes right back into the hot pot.
Add the butter chunks, parsley, pepper, and remaining teaspoon of salt.
Cover the pot and shake it hard – really toss it around. The residual heat melts the butter and the shaking coats every potato.
Serve Hot
Get these on plates immediately. They’re best hot when the butter is still glossy and the parsley is bright green.
The potatoes get creamy inside with crispy-ish skins from all that shaking around in butter. Perfect every time.
Parsley Butter Potatoes
Ingredients
- 1.5 pounds small gold potatoes
- 1/3 cup fresh parsley minced
- 1/2 stick unsalted butter cut into chunks
- 2 teaspoons sea salt
- 3/4 teaspoon black pepper
Instructions
- Rinse small gold potatoes and trim any blemishes.
- Place whole potatoes in pot, cover with 1 inch water.
- Bring to boil, add 1 tsp salt, reduce heat and simmer covered 20-30 min until fork-tender.
- Drain potatoes and return to hot pot.
- Add butter chunks, parsley, pepper, and remaining salt.
- Cover pot and shake vigorously to coat potatoes with melted butter.
- Serve immediately while hot and glossy.
