Ingredients (~6 servings)

18 baby red potatoes
3 1/2 Tbsp salted butter, divided
3 Tbsp fresh flat-leaf parsley, chopped
3 large garlic cloves, minced
Salt and black pepper to taste

Prep the Potatoes and Get Them Boiling

Scrub the potatoes under cold water to remove any dirt.

Using a paring knife, carefully remove a wide band of skin from the middle of each potato – you’re basically making a stripe around the center.

Keep those peelings if you want; drizzle them with olive oil and roast at 400F for ~30 minutes for a snack.

Place the potatoes in a large Dutch oven and cover with cold water by about an inch.

Bring to a boil, add 1 tsp kosher salt, and stir to dissolve.

Reduce heat to maintain a gentle boil and cook until fork tender, ~12-16 minutes depending on size.

Brown the Butter While Potatoes Cook

While the potatoes are cooking, mince your garlic cloves and chop the parsley.

In a heavy-bottomed saucepan, melt 3 Tbsp of the butter over medium heat.

Once it starts bubbling, swirl the pan and stir constantly – you don’t want it to burn.

Turn heat down to medium-low and keep cooking until the butter turns golden brown and smells nutty, ~3-4 minutes total.

Pour the browned butter into a small bowl and set aside.

Sauté the Garlic and Combine

Using the same saucepan, melt the remaining 1/2 Tbsp butter over medium-high heat.

Add the minced garlic and sauté until fragrant, stirring constantly – this only takes ~30-45 seconds.

Add the sautéed garlic to the bowl with the browned butter.

Drain and Toss the Potatoes

Once the potatoes are fork tender, drain them well and place in a large serving bowl.

Drizzle the browned butter and garlic mixture over the hot potatoes.

Sprinkle with the chopped parsley and season with salt and pepper to taste.

Gently toss with your hands until each potato is well coated – the butter should cling to the potatoes nicely.

Serve warm.