Parsley Potatoes
Ingredients
3 pounds red potatoes scrubbed clean
1 tablespoon kosher salt plus more to taste
3 tablespoons unsalted butter
2 tablespoons fresh parsley minced
Directions
Scrub potatoes well and then cube them into 2-inch chunks.
Place the potatoes in a large saucepan, and cover with COLD water. Season the water with 1 tablespoon of kosher salt.
Saucepan with quartered red potatoes covered with water.
Cover the saucepan and over high heat, bring the water to a rapid boil. Once boiling, remove the lid from the saucepan and reduce heat to medium and cook until the potatoes are tender about 15-18 minutes. A pairing knife should easily pierce the potatoes fully.
Once the potatoes are tender, drain them, and then immediately return the potatoes to the hot saucepan. Place over low heat for 1-2 minutes, to absorb any water remaining on the potatoes.
Saucepan with cooked red potatoes, butter, salt, and parsley.
Turn off the heat, add in butter and parsley, and toss to combine. Taste and add salt & pepper if necessary. Serve warm.
