- Kosher salt
- 2 pounds small red potatoes
- 4 Tbsp. butter, cut into small cubes
- 2 Tbsp. finely chopped flat-leaf parsley
- ¼ tsp. ground black pepper
DirectionsActive time: 30 minutes
Total time: 50 minutes
Bring a large pot of salted water to a boil, add potatoes, and return water to a boil. Reduce heat and simmer gently until potatoes can be pierced with a fork but are not completely tender, 8 to 10 minutes. Drain and transfer to a large plate.
One at a time, cradle each hot potato in a clean towel in your hand and use a paring knife to gently peel, discarding skins.
In a large skillet, bring ½ cup water to a boil over medium-high heat. Add potatoes. While gently swirling the skillet, add butter a few pieces at a time until completely incorporated, 3 to 4 minutes. Continue to cook, swirling skillet often and gently tossing potatoes, until sauce is thickened and potatoes are tender, about 2 minutes more.
Remove from heat and toss with parsley, pepper, and salt to taste. Serve immediately.
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