Step 1

In a large saucepan or small soup pot, combine the potatoes with cold water to cover by about 1 inch. Add a small handful of salt.

Step 2

Bring to a boil over high heat, then once boiling, cook until tender when tested with a small sharp knife, 10 to 12 minutes. Transfer the potatoes to a colander to drain briefly.

Step 3

While the potatoes cook, make the persillade: In a large mortar and pestle, crush the garlic with a big pinch of salt until well-mashed.

Step 4

Add the parsley, then, using a soft spatula, while stirring, drizzle in the olive oil. Season with salt and pepper.

Step 5

When the potatoes are drained, return them to the warm pot, add the persillade, then toss to coat. Season with salt and pepper.

Step 6

Transfer the potatoes to a warm bowl and serve.

Step 7

Reprinted from " French at Heart: Recipes that Bring France Home" by Marjorie Taylor and Kendall Smith Franchini with Jess Thomson. Photography © 2025 by Ansom Smart. Published by Abrams.