Equipment
Ingredients
Main
- 1000 g new potatoes, scrubbed whole
- 50 g unsalted butter, cubed
- 15 g fresh parsley, finely chopped
- sea salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Scrub the potatoes gently under cold running water to remove dirt without damaging the delicate skin. Leave whole if small, or halve larger ones to ensure even cooking.
Place potatoes in a large pot and cover with cold water by at least 2cm. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer.
Simmer gently for 10-15 minutes until tender. A knife should slide through the center with zero resistance.
Drain the potatoes in a colander. Immediately return them to the hot, empty pot and let them sit off the heat for 1-2 minutes. This 'steam drying' step ensures the butter clings properly.
Add the butter, chopped parsley, and black pepper to the pot. Toss gently until the butter melts and coats every potato.
Taste and adjust salt if necessary. Serve immediately while hot.
Chef's Notes
- The secret to restaurant-quality new potatoes is the 'steam dry': allowing moisture to evaporate from the hot skins before adding fat.
- Always start root vegetables in cold water; this ensures the center cooks at the same rate as the exterior.
- If using Jersey Royals or very fresh local potatoes, leave the skins on for maximum earthy flavor and nutrient retention.
- Mint is a classic British alternative or addition to parsley in this dish.
Storage
Refrigerator: 3 days — Store in an airtight container. Butter may solidify.
Reheating: Gently reheat in a pan over low heat with a splash of water, or microwave.
