Boiled Baby Potatoes with Butter and Parsley

Name: Boiled Baby Potatoes with Butter and Parsley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: European
Ingredients: 2 lb (900 g) baby potatoes (waxy, such as new, Yukon Gold or red), scrubbed, any larger than 1½ inches (4 cm) halved; 1 tablespoon (18 g) kosher salt, for the cooking water; 2 quarts (1900 ml) cold water, enough to cover potatoes by 1 inch (2.5 cm); 3 tablespoons (42 g) unsalted butter, cut into small pieces; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped; 1 teaspoon (2 g) lemon, zest, finely grated (from about ½ lemon); 1 tablespoon (15 ml) fresh lemon juice, from about ½ lemon; ¼ teaspoon (1 g) flaky sea salt, plus more to taste; black pepper, freshly ground, to taste (optional)

From the MyKitchenBank Kitchen

Tender, creamy-centered baby potatoes simmered in well-salted water, then tossed in melted butter, fresh parsley and a squeeze of lemon. A simple, classic European side that goes with almost anything.

Prep: 10 min
Cook: 25 min
Wait: 3 min
Total: 38 min
Makes: About 6 cups (6 side servings)

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Ingredients

6 servings

2 lb (900 g) baby potatoes (waxy, such as new, Yukon Gold or red), scrubbed, any larger than 1½ inches (4 cm) halved
1 tablespoon (18 g) kosher salt, for the cooking water
2 quarts (1900 ml) cold water, enough to cover potatoes by 1 inch (2.5 cm)
3 tablespoons (42 g) unsalted butter, cut into small pieces
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped
1 teaspoon (2 g) lemon, zest, finely grated (from about ½ lemon)
1 tablespoon (15 ml) fresh lemon juice, from about ½ lemon
¼ teaspoon (1 g) flaky sea salt, plus more to taste
black pepper, freshly ground, to taste (optional)

Equipment (7)

4- to 5-quart (4 to 5 L) saucepan or pot with lid
Colander
Paring knife
Chef's knife and cutting board
Fine grater or zester
Large serving bowl
Wooden spoon or spatula

Steps

Before you start

Choose potatoes of similar size (about 1 to 1½ inches / 2.5 to 4 cm wide) so they cook evenly; halve any larger ones.
Start the potatoes in cold water, not boiling water, so the outsides don't turn mushy before the centers are cooked.
Wash and chop the parsley while the potatoes cook; dry parsley chops cleanly and doesn't clump.
Use a pot large enough that the potatoes are covered by at least 1 inch (2.5 cm) of water.

1
Prep the potatoes
- Scrub the potatoes under cold running water, rubbing off any dirt; leave the thin skins on.
- Halve any potatoes wider than 1½ inches (4 cm) so all pieces are roughly the same size.
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Ready when: All pieces are similar in size, about 1 to 1½ inches (2.5 to 4 cm).
Tip: Even sizes matter more than anything else here; mixed sizes mean some mushy and some hard.
2
Start in cold water
- Put the potatoes in the pot and add the 2 quarts (1.9 L) cold water so they are covered by about 1 inch (2.5 cm).
- Stir in the tablespoon of kosher salt until mostly dissolved.
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Ready when: Potatoes fully submerged.
Tip: The water should taste like mild seawater; this seasons the potatoes all the way through.
3
Bring to a boil
- Set the pot over high heat, partly cover with the lid, and bring to a full boil, about 10 minutes.
- Once boiling, uncover, and reduce the heat so the water bubbles gently.
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Ready when: Large bubbles steadily break the surface.
Tip: Keep it at a gentle simmer afterward; a hard boil can split the skins.
4
Simmer until tender
- Simmer gently, uncovered or with the lid ajar, for 12 to 15 minutes.
- Meanwhile, chop the parsley, zest and juice the lemon, and cut the butter.
- Test a potato by piercing the largest one with a paring knife.
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Ready when: A paring knife slides into the center of the largest potato with no resistance, and the potato slides off the knife easily.
Tip: Start testing at 12 minutes; overcooked potatoes fall apart when tossed.
5
Drain and steam-dry
- Drain the potatoes in a colander set in the sink, shaking off excess water.
- Let them stand 2 to 3 minutes so the steam escapes and the surface dries.
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Ready when: Skins look matte and no longer wet.
Tip: Wet potatoes dilute the butter and make the dish watery.
6
Melt butter and toss
- Return the empty pot to the stove over low heat.
- Add the butter and let it melt, about 1 minute.
- Add the drained potatoes and toss gently with a spatula for 1 minute to coat in the butter.
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Ready when: Butter is fully melted and every potato glistens.
Tip: Keep the heat low so the butter melts without browning or burning.
7
Add parsley and lemon
- Remove the pot from the heat.
- Add the parsley, lemon zest, lemon juice and flaky salt, and toss gently to combine.
- Taste a potato and add more salt and a few grinds of pepper if you like.
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Ready when: Potatoes taste seasoned and bright, with flecks of green throughout.
Tip: Adding parsley off the heat keeps its color vivid.
8
Serve warm
- Transfer to a warm serving bowl, scraping in any butter left in the pot, and serve right away.

Good to know

Tips

Waxy potatoes hold their shape when boiled; starchy russets will crumble.
Salt the water generously, as most of it stays in the pot, and the potatoes absorb just enough.
Save a little cooking water; a tablespoon or two helps the butter coat the potatoes if they seem dry.
For extra flavor, add 2 smashed garlic cloves or a bay leaf to the cooking water.

Make ahead

"Boil the potatoes up to 1 day ahead, drain, cool, and refrigerate in an airtight container. Reheat in a skillet with the butter over medium-low heat for 5 to 7 minutes, then finish with parsley and lemon."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: not recommended, as potatoes turn grainy. Reheat in a skillet over medium-low heat with a little butter for 5 to 7 minutes, or microwave covered for 1 to 2 minutes."

Substitutions

unsalted butter → extra-virgin olive oil. Use 3 tablespoons (45 ml) for a dairy-free version; the flavor will be fruitier.
fresh flat-leaf parsley → fresh dill or chives. Use the same amount; dill is especially good with fish.
baby potatoes (waxy, such as new, Yukon Gold or red) → fingerling potatoes or cubed Yukon Gold. Cut larger potatoes into 1½-inch (4 cm) pieces; cook time stays about the same.
flaky sea salt → fine sea salt. Use about ⅛ teaspoon, since fine salt is denser than flaky.