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Boiled Ruby Gold® Parsley Potatoes
By Melissa's Corporate Chefs

1 1/2 pounds Ruby Gold® Potatoes
3 tablespoons Unsalted Butter cut into pieces
2 tablespoons Italian Parsley
1/2 teaspoon Kosher Salt

Add potatoes to the stockpot and cover with salted cold water by 2 inches.

Simmer, uncovered, until just tender, 15 to 20 minutes.

Drain in a colander and toss in a bowl with butter, parsley, and kosher salt.