Boiled Potatoes with Parsley
These simple potatoes are a delicious accompaniment to hearty stews like beef bourguignonne (see related recipe at left).
- 3 lb. Yukon Gold potatoes, each about 2 inches in diameter, peeled
- Kosher salt, to taste
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 3 Tbs. chopped fresh flat-leaf parsley
Put the potatoes in a large pot and add water to cover the potatoes by 2 inches. Season the water with salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes until tender when pierced, 10 to 12 minutes.
Drain the potatoes well and transfer to a serving bowl. Add the butter and parsley and toss to coat. Serve immediately. Serves 6 to 8.