2tablespoonsChopped Fresh Parsleyuse curly or Italian/flat leaf whichever is readily available
2teaspoonsSaltplus extra if needed at the end – we used kosher salt
Cook the potatoes
Add the potatoes to a medium pot. Cover them with water and set over high heat. Bring the water to a boil. Lower the heat to reduce splashing if necessary, but keep the water boiling.
Add 1 teaspoon of salt and continue boiling for 15- 20 minutes, or until the potatoes are tender but not falling apart. Test one of the larger potatoes. A knife should go through it easily without resistance.
Use a large colander to drain the potatoes completely. When they’re cool enough to handle, cut them in half or quarters and place them in large bowl.
While the potatoes cool make the garlic sauce
Gently heat the olive oil and butter in a non-stick skillet over medium heat. When the butter is melted and oil is hot, but nowhere near smoking, add the garlic. Gently cook the garlic, stirring constantly for about 30-45 seconds; the garlic should be sizzling.
Immediately remove the skillet from the heat (take it off the hot burner). Add the chopped parsley, 1 teaspoon salt and pepper. Stir well to combine.
Pour the hot garlic parsley oil over the potatoes and toss gently to coat.
Taste the parsley potatoes and add salt if needed. As a reference we added ¼ teaspoon to ours.
The cooking time for the potatoes will depend on how large they are. Check them after 10 minutes and gauge the remaining cooking time from there.Use a rubber spatula to toss the potatoes to prevent them from tearing. A wooden spoon will work too but be gentle.