The Best Buttery Parsley Boiled Potatoes

Boiled baby red potatoes get an infusion of butter and parsley to make this super simple side dish one of my all-time favorites for any meal.

📝 Ingredients

• 1 1/2 to 2 pounds small red potatoes
• 1 teaspoon kosher salt (, plus more to taste)
• 3 tablespoons salted butter (, cut into slices)
• 1/4 cup chopped fresh Italian parsley
• freshly ground black pepper

👨‍🍳 Instructions

1. 1Add the potatoes to a medium saucepan and cover with cold water by 2 inches.
2. 2Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes.
3. 3Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.