Boiled Crusted Potatoes

Scrub and rinse the potatoes well; cut in halves or quarters to make them a uniform size. Place potatoes in a large stockpot with the kosher salt; add water to cover by two inches. Bring the potatoes to a boil on high heat, and cook until fork tender; this should take anywhere between 15 to 20 minutes. Drain the potatoes well. Set the potatoes aside in a bowl.

Add the butter into the same stockpot; melt over high heat. Add the potatoes back into the pot; add sea salt, pepper and parsley. Stir well, and then try to arrange the potatoes in a single layer on the bottom of the pot. Cook for two to three minutes, or until the potatoes begin to form a golden crust.

Stir potatoes, and allow to cook for another two to three minutes, and then stir again. Continue this process, until the potatoes are completely crusted on all sides.