Boiled Potatoes with Parsley Butter

Small waxy potatoes boiled until tender, then tossed with butter and chopped parsley. Starting them in cold water cooks them evenly, and draining them well keeps them from tasting watery.

Serves 4

Ingredients

• 2 lbs small waxy potatoes (Yukon gold or new potatoes), scrubbed, halved if large
• Salt
• 3 tablespoons butter
• ¼ cup parsley, chopped
• Black pepper

Boiling & Steaming

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Cooking with Water and Vapor→

Method

Boil the potatoes

Put the potatoes in a pot and cover with cold, well-salted water — starting in cold water lets them cook evenly from the outside in. Bring to a boil, then reduce to a simmer and cook until a knife slides in with no resistance, 15–20 minutes depending on size. Drain well and let the potatoes steam-dry in the pot for a minute — this is what keeps them from tasting waterlogged.

Butter and finish

Add the butter and let it melt over the warm potatoes, tossing gently to coat. Fold in the parsley and season with salt and pepper.