Serves 6


  • 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


Active 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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