Begin by peeling and cutting the Yukon Gold potatoes into even-sized chunks. Place the cut potatoes into a large pot and cover them with cold water.
Add 2 teaspoons of sea salt to the pot and, if desired, toss in a bay leaf for an extra touch of flavor.
Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
Once the potatoes are cooked, carefully drain them in a colander. Allow them to sit for a moment to let any excess water evaporate.
In a large mixing bowl, combine the melted unsalted butter and finely chopped parsley. Toss in the drained potatoes gently, ensuring each piece is well-coated with the buttery herb mixture.
Taste the potatoes and adjust the seasoning with more sea salt if needed.
Transfer the parsley potatoes to a serving dish. Garnish with a sprinkle of extra parsley for a pop of color, and serve immediately.
