Categories:Viewed: 59 - Published at: 8 years ago


  • 2 pounds small white creamer or Yukon Gold potatoes, washed
  • Sel gris or sea salt, to taste
  • 3 tablespoons unsalted butter
  • 1 tablespoon chopped flat-leaf parsley
  • Fleur de sel, to taste


  • Place the potatoes in a large pot.
  • Cover with 2 inches of water, and season with about 1 1/2 tablespoons sea salt.
  • Bring to a boil, and cook until the potatoes are just tender, 15 to 20 minutes.
  • Drain.
  • In a large saute pan, melt the butter over medium-high heat.
  • Add the potatoes, and saute, shaking the pan from time to time, until the potatoes are browned in patches, 10 to 12 minutes.
  • Using a slotted spoon, transfer them to a serving bowl.
  • Sprinkle with parsley, and serve, passing a small dish of fleur de sel at the table.