Parsley Potatoes


Servings: 10 as a side dish 5 lbs yukon gold potatoes 2 tsp sea salt , for boiling potatoes + more or to taste for seasoning the potatoes 1 bay leaf, optional 3/4 cup unsalted butter, or 12 Tbsp, melted 1 bunch parsley, finely chopped (1 cup)

Scrub potatoes with a clean scouring pad or the rough back of a sponge (no need to peel them).


Slice potatoes into 1 – 1 1/2″ thick pieces, transfer to a pot and add enough warm water to barely cover potatoes. 

Sprinkle with 2 tsp salt add bay leaf. Bring to a boil then boil partially covered for about 15 minutes or until easily pierced with a fork.

Drain potatoes. Drizzle with melted butter and toss to coat (note: it’s easier to toss in a large mixing bowl).

Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has collected at the bottom.

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