1. Scrub 4 pounds red thin-skinned potatoes (1 1/2 in. wide; cut in half if larger). Place in a 6- to 8-quart pan and add enough water to cover by 1 inch. Set over high heat and bring to a simmer. Reduce heat so water barely simmers and cook, uncovered, just until potatoes are tender when pierced...
Variations on Parsley Potatoes
- 2 tablespoons fresh flat-leaf parsley
- 3 tablespoons unsalted butter
- 1 1/2 pounds small boiling potatoes
- 1/2 teaspoon kosher salt