- ½ teaspoon kosher salt
- 2 tablespoons fresh flat-leaf parsley
- 3 tablespoons unsalted butter
- 1 ½ pounds small boiling potatoes
Peel potatoes and cover with salted cold water by 2 inches in a 5-quart heavy saucepan. Simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander and toss in a bowl with butter, parsley, and kosher salt.