Parsley Potatoes Recipe

Yield: 6 servings. Active time 30 minutes, total time 50 minutes.

• Kosher salt
• 2 pounds small red potatoes
• 4 Tbsp. butter cut into small cubes
• 2 Tbsp. finely chopped flat-leaf parsley
• ¼ tsp. ground black pepper

1. Bring a large pot of salted water to boil, add potatoes, and return water to boil. Reduce heat and simmer gently until potatoes can be pierced with a fork but are not completely tender, 8 to 10 minutes. Drain and transfer to a large plate.
2. One at a time, cradle each hot potato in a clean towel in your hand and use a paring knife to gently peel, discarding skins.
3. In a large skillet, bring ½ cup water to a boil over medium-heat. Add potatoes. While gently swirling the skillet, add butter a few pieces at a time until completely incorporated, 3 to 4 minutes. continue to cook, swirling skillet often and gently tossing potatoes, until sauce is thickened and potatoes are tender about 2 minutes more.
4. Remove from heat and toss with parsley, pepper, and salt to taste. Serve immediately.