Parslied New Potatoes

Sometimes I cook things not because they are innovative or use new ingredients or techniques, but to remind myself how good very simple things can be.

Ingredients:

2 pounds new potatoes, scrubbed and cut into 1 inch cubes

2 teaspoons kosher salt

6 Tablespoons butter (this is where real butter shines, but use light or tub style if you want)

2 teaspoons kosher salt

¼ cup fresh parsley, chopped

Directions:

Add potatoes to a large pot (3 or 4 quart size) and cover the potatoes with cold water. Add the first 2 tsp. salt and bring to a boil. Reduce heat to medium and cook  for about 12-15 minutes, or until a fork pushes easily into the potatoes, but they don’t turn to mush. Drain the potatoes and add them back into the hot pan. Toss in the butter and last 2 teaspoons of salt. Stir in the fresh chopped parsley.

Get creative on me: Add more/less salt, add some pepper, add other chopped herbs, less/more butter, whatever floats your boat.