Petersilienkartoffeln (Kartoffeln für besondere Anlässe)

Zutaten

• 5 lbs Yukon Gold potatoes
• 2 tsp sea salt, for boiling potatoes
• 1 bay leaf (optional)
• 3/4 cup unsalted butter (12 Tbsp), melted
• 1 bunch parsley, finely chopped (approximately 1 cup)
• Additional sea salt, about 1/2 tsp or to taste, for seasoning

Zubereitung

1. 1

   Prepare the Potatoes: Scrub the Yukon Gold potatoes thoroughly using a clean scouring pad or the rough side of a sponge to remove any dirt. There is no need to peel the potatoes. Slice them into 1 to 1 1/2-inch thick pieces and place them in a pot. Add enough warm water to barely cover the potatoes. Sprinkle 2 teaspoons of sea salt over the water and add a bay leaf if desired.

2. 2

   Boil the Potatoes: Bring the water to a boil, then partially cover the pot and boil for about 15 minutes, or until the potatoes are easily pierced with a fork. This ensures that the potatoes are tender but not falling apart. Once done, drain the potatoes carefully.

3. 3

   Butter and Season: Drizzle the melted unsalted butter over the drained potatoes. Toss the potatoes to coat them evenly with butter; using a large mixing bowl makes this easier. Sprinkle about half a teaspoon of sea salt or adjust to your taste. Add the finely chopped parsley and gently toss again to combine all the flavors. Just before serving, toss once more to recoat potatoes with any butter collected at the bottom for maximum flavor.