Boiled Potatoes with Lemon, Parsley, and Olive Oil
Why This Recipe Works
We found, while developing our boiled potatoes recipe, that the best potatoes for boiling and buttering are less than 2 ½ inches in diameter. We boiled them with their skins on until a paring knife or skewer glided easily through one. In our boiled potatoes recipe, we wanted the flesh to be exposed to soak up the oil and seasoning, so we cut the potatoes in half after they were fully cooked and then immediately added them to the bowl with the olive oil. As soon as the potatoes were coated with fat, the seasonings could be added.