Cut 2-3 white potatoes into halves and then into quarters, no need to peel. Put into a medium sauce pan, rinse under cold water then cover with water. Add salt, and bring to a boil, reduce heat to a firm simmer and cook for 15-20 minutes, or until the potatoes are firm tender.
Chop 3-4 sprigs parsley and set aside.
Heat 1-2 tbsp unsalted butter in a medium skillet over medium heat and add drained cooked potatoes. Toss gently to coat the potatoes in butter. Season kosher salt and freshly ground pepper to taste.
Add 3/4 cup frozen peas, stir to combine with potatoes and allow to heat through for 3-4 minutes.
Add chopped parsley, toss to combine and serve.
