First things first, grab your clean, small waxy potatoes. Waxy potatoes are ideal for this dish due to their smooth skin and creamy texture. Cut them into halves to allow maximum surface area for flavor absorption.

Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil and toss in the halved potatoes. Cook for about 10-12 minutes. You want them tender but not mushy; they should still hold their shape.

A fork should pierce through easily but meet a little resistance.

Once the potatoes are perfectly boiled, drain them in a colander. Give them a few minutes to steam dry. This helps the butter to stick better, enhancing the overall flavor.

In a large skillet over medium heat, melt the plant-based butter. Once it’s sizzling, add the minced garlic. Sauté for about 30 seconds until fragrant. Be careful not to let it burn. No one likes bitter garlic!

Add the drained potatoes to the skillet, tossing them gently with the garlic butter. Sprinkle in the lemon zest and sea salt, stirring to coat evenly.

Lastly, fold in the freshly chopped parsley. This is the moment where the dish becomes vibrant and fresh. The scent alone will transport you!