We love small Yukon Golds for their rich, yellow flesh. If you can't find the baby version, regular Yukons will work just fine—fake the size by quartering them first. For a make-ahead option, boiled potatoes can be kept covered in the fridge for up to two days until ready to serve.
To learn more, read "Taters Gonna Tate."
Recipe adapted from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
3 pounds baby Yukon Gold potatoes, peeled
Kosher salt, to taste
⅓ cup minced Italian parsley
2 large garlic cloves, smashed and minced
⅓ cup olive oil
Flaky sea salt, to taste
2 tablespoons unsalted butter
1 small lemon, for zesting
1. Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously and bring to a low boil, partially covered, over medium-high heat. Cook until the potatoes are fork tender, 20 to 25 minutes.
2. Meanwhile, in a small bowl, combine the parsley and garlic.
3. Strain the cooked potatoes and transfer them to a towel-lined sheet tray.
4. In a large sauté pan, heat the olive oil over medium-high heat. Add the potatoes and cook, shaking the pan occasionally, until the potatoes are light golden brown, 5 minutes. Add 2 tablespoons of the parsley mixture, along with a pinch of flaky sea salt, and continue to cook, shaking the pan and stirring with a wooden spoon, until the garlic and parsley are fragrant and crispy, 1 to 2 minutes. Add the butter and the remaining parsley mixture.
5. Using a Microplane, zest the lemon directly over the potatoes. Stir to combine and cook 1 minute more. Remove from the heat and season to taste with flaky sea salt. Transfer to a platter and serve.