Natasha Kravchuk from Natasha’s Kitchen calls these “company potatoes” because they are a dish you make when you want to impress guests. Well, my only guest was my wife, and she was plenty impressed.

Note, I sized this down for serving 2 (with leftovers), see below.

Ingredients (10 servings)

• 5 lbs yukon gold potatoes
• 2 tsp sea salt, for boiling potatoes + more or to taste for seasoning the potatoes
• 1 bay leaf, optional
• 3/4 cup unsalted butter, or 12 Tbsp, melted
• 1 bunch parsley, finely chopped (1 cup)

Ingredients (3 servings)

• 3 yukon gold potatoes
• 1/4 tsp sea salt, for boiling potatoes + more to taste for seasoning
• 1 bay leaf
• 2 Tbsp melted butter
• 1 small handful parsley, finely chopped

Instructions

• Scrub potatoes with a clean scouring pad or the rough back of a sponge (no need to peel them). Slice potatoes into 1 – 1 1/2″ thick pieces, transfer to a pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt add bay leaf.

• Bring to a boil then boil partially covered for about 15 minutes or until easily pierced with a fork. Drain potatoes. Drizzle with melted butter and toss to coat (note: it’s easier to toss in a large mixing bowl).

• Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has collected at the bottom.