Start by washing the Yukon Gold potatoes thoroughly under cold water to remove any dirt. You can peel them if you prefer, but leaving the skins on adds a rustic touch and extra nutrients.
In a large pot, fill it with enough water to cover the potatoes, then add 2 teaspoons of sea salt and the bay leaf if using. Bring the water to a boil over high heat. Once boiling, carefully add the potatoes and reduce the heat to medium. Cook for 15-20 minutes or until the potatoes are fork-tender.
Once cooked, drain the potatoes in a colander and remove the bay leaf. Let them sit for a few minutes to allow excess moisture to evaporate.
While the potatoes are draining, melt the unsalted butter in a small saucepan or in the microwave. Once melted, transfer it to a large mixing bowl. Add the finely chopped parsley to the melted butter and mix well to combine.
Add the drained potatoes to the bowl with the butter and parsley mixture. Gently toss until the potatoes are evenly coated in the buttery goodness and the parsley is distributed throughout.
Taste the potatoes and add more sea salt if needed. Serve warm, garnished with a sprinkle of extra parsley for a pop of color.
