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1
Bring a large pot of lightly salted water to a boil over high heat.
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2
Add the potatoes, reduce the heat to medium, and cook for 10 minutes, or until soft.
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3
Drain well.
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4
Pat dry with paper towels.
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5
Place the potatoes in a serving bowl.
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6
Toss gently with the butter, parsley, salt, and pepper until well combined.
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7
Serve warm.
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8
So many kinds of salt are in stores now that its hard to figure out which one to use for what.
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9
Keep a box of kosher salt, which is coarse-grained and additive-free, on hand for sprinkling into large amounts of waterwhen you boil potatoes, pasta, or vegetables, for instance.
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10
Most cooks use kosher salt for pretty much everything, and sea salt for finishing.
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11
Sea salt tends to be rather gray looking (it literally is the product of the evaporation of seawater), with a very delicate flavor as well as some essential minerals.
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12
Fleur de sel is a type of sea salt thats harvested in some areas of France.
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13
The salt is marketed as fleur (or flower) de sel because of the flower pattern it forms as it dries.
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14
It looks like flat crystals and has a very delicate flavor.
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15
Since it is also expensive, its best to use it wisely, on salads, meats, fish, or vegetables where it will add texture and really be noticed.
