Parsley Potatoes

Drain the potatoes well and return to the hot pot. Shake over low heat for 1 minute to evaporate excess moisture - dry potatoes absorb butter better.

Meanwhile, mince 3 tablespoons of fresh flat-leaf parsley. Use only the leaves, not the stems, for the finest texture. Have 2 minced garlic cloves ready.

In a large skillet, melt 60g of butter over medium heat until it foams. Add the garlic and cook for 30 seconds until fragrant but not browned.

Add the drained potatoes to the butter. Sauté for 5-7 minutes, tossing occasionally, until the potatoes develop golden spots and are glazed with butter.

Season generously with fleur de sel or flaky sea salt and freshly cracked black pepper. The salt should be added now so it adheres to the buttery surface.

Remove the skillet from heat and add the chopped parsley. The residual heat will gently wilt the herbs while preserving their vibrant color and fresh flavor.

Toss everything together gently to coat the potatoes evenly. Each potato should glisten with butter and be flecked with green parsley.

Transfer to a warm serving dish immediately. These potatoes are best served right away while still hot and glistening with melted butter.

Finish with an extra sprinkle of parsley and a final drizzle of melted butter if desired. Serve alongside roasted meats, fish, or any protein that benefits from a starchy side.