Boiled Yukon Gold Potatoes with Butter and Parsley

A simple, classic Norwegian-style side dish using tender baby Yukon Gold potatoes, tossed with butter and fresh parsley. Keeping the skins on preserves nutrients and adds rustic flavor — just scrub them well before cooking.

• Prep Time:5 minutes
• Cook Time:15–20 minutes
• Total Time:25 minutes
• Yield: 6 servings

Ingredients

• 2¼ lbs small Yukon Gold potatoes, scrubbed (skins on)
• 3 tablespoons unsalted butter
• 3 tablespoons chopped fresh parsley
• Kosher salt, to taste

Instructions

1. Place the scrubbed potatoes in a large pot and cover with cold salted water. Bring to a gentle boil over medium heat.
2. Cook for 15–20 minutes, or until the potatoes are just fork-tender. Avoid overcooking so they don’t fall apart.
3. Drain well and let steam off for a minute or two.
4. Add butter to the warm pot, return the potatoes, and toss gently until coated.
5. Sprinkle with chopped parsley and a pinch of salt. Serve warm.

Notes

Leaving the skins on keeps the potatoes from becoming mushy and preserves potassium, magnesium, and fiber — the essence of Culinary Medicine simplicity.

These potatoes are perfect alongside baked halibut, salmon, or any lean fish. For a vegan version, substitute extra-virgin olive oil for butter.

Nutrition (Approximate, per serving)

Calories: ~120 kcal
Carbohydrates: ~22 g
Protein: ~2 g
Total Fat: ~3 g
Fiber: ~2 g
Sodium: depends on added salt

Nutrition values are approximate and will vary depending on how much butter or salt is added. For a lighter version, reduce butter to 2 tablespoons and finish with a drizzle of olive oil.