If any potatoes are large, cut them into halves or quarters so pieces are roughly uniform. Place 1 1/2 pounds small new potatoes (washed and scrubbed) in a large pot and cover with cold water by at least 1 inch.

Add 1 tablespoon salt to the water. Place the pot over high heat and bring the water to a boil.

Once boiling, reduce the heat to maintain a gentle simmer. Cook the potatoes until fork-tender, about 12–18 minutes, depending on size.

While the potatoes cook (or just before draining), melt 3 tablespoons unsalted butter in a small pan or in the microwave.

Drain the potatoes in a colander and return them to the pot off the heat or transfer them to a serving bowl.

Drizzle the melted unsalted butter over the drained potatoes. Season with kosher salt to taste and freshly ground black pepper to taste.

Gently toss the potatoes to coat evenly, being careful not to break them. If desired, garnish with chopped fresh parsley or chopped green onions before serving.