Serves 6

Ingredients

  • 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

Directions

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.

More Recipes from Michael Pollan
From the April 2013 issue of O, The Oprah Magazine

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