Small Potatoes With Fleur De Sel

• 2 pounds small white creamer or Yukon Gold potatoes, washed
• Sel gris or sea salt, to taste
• 3 tablespoons unsalted butter
• 1 tablespoon chopped flat-leaf parsley
• Fleur de sel, to taste

1. Place the potatoes in a large pot.
2. Cover with 2 inches of water, and season with about 1 1/2 tablespoons sea salt.
3. Bring to a boil, and cook until the potatoes are just tender, 15 to 20 minutes.
4. Drain.
5. In a large saute pan, melt the butter over medium-high heat.
6. Add the potatoes, and saute, shaking the pan from time to time, until the potatoes are browned in patches, 10 to 12 minutes.
7. Using a slotted spoon, transfer them to a serving bowl.
8. Sprinkle with parsley, and serve, passing a small dish of fleur de sel at the table.

white creamer, sel gris, unsalted butter, flatleaf parsley

Taken from cooking.nytimes.com/recipes/8948 (may not work)