Classic Buttered Potatoes
Boil waxy potatoes in heavily salted water until tender, then drain and toss them immediately with melted butter, fresh herbs, and a final hit of salt. The residual heat creates a thin, glossy emulsion that clings to each potato.
Choose the right potato for the texture.
Use waxy varieties like Yukon Gold or red potatoes; they hold their shape during boiling and have a creamy interior that absorbs butter better than starchy ones.
- Large stockpot
- Colander
- Small saucepan
- Sharp knife
What goes in.
- 2 lbYukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 4 tbspunsalted butter
- 1 tbspfresh parsley, chopped
- 2 tspkosher salt (for the water)
- to tastefreshly cracked black pepper
Steam-drying the spuds
After draining, return the hot potatoes to the dry, warm pot for sixty seconds to evaporate excess surface moisture. This allows the butter to coat the potato directly rather than sliding off a layer of water.
The method.
Start the boil
Place potatoes in the pot and cover with cold water by an inch. Add the salt, bring to a boil over high heat, then drop to a simmer.
Test for doneness
Cook until a paring knife slides into the center of the largest piece with zero resistance, usually 12 to 15 minutes.
Drain and dry
Drain in the colander, then return the potatoes to the hot pot. Let them sit over the lowest possible heat for a minute to release steam.
Dress the potatoes
Add the butter to the pot. Shake the pot vigorously to coat the potatoes as the butter melts and emulsifies with the remaining starch on the skins.
Final seasoning
Remove from heat. Fold in the fresh parsley and black pepper just before serving.
Other turns to take.
Garlic butter
Gently sauté two cloves of minced garlic in the butter for thirty seconds before adding to the potatoes.
Lemon herb
Add a teaspoon of fresh lemon zest at the very end to cut through the richness of the butter.
When it doesn't go to plan.
Always start with cold water; this ensures the potatoes cook evenly from the center out.
Do not peel the potatoes if they are small or have thin skins; the skin provides a necessary texture contrast.
If the potatoes seem dull, add an extra tablespoon of butter—the sheen is your indicator of a proper coating.
The ones that keep coming up.
Can I use salted butter?
Yes, but reduce the salt you add to the boiling water, as salted butter varies in intensity.
Why do my potatoes fall apart?
You likely overcooked them or used a starchy potato like a Russet, which is meant for mashing, not boiling.
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