In a medium stainless steel pot, add your washed baby yellow potatoes and sprinkle in a generous amount of kosher salt. Pour in enough water to cover the potatoes by about 2 inches. Place the pot on the stovetop over high heat and bring the water to a vigorous boil. Once boiling, reduce the heat slightly to maintain a gentle simmer. Cook the potatoes for 10-15 minutes until they are fork-tender but still intact; then drain and set aside.

In the same pot used for the potatoes, melt salted butter and pour in extra virgin olive oil over medium heat. Quickly add the minced garlic and sauté for 2-3 minutes, stirring frequently until fragrant and light golden. Avoid browning to prevent bitterness.

Once the garlic is fragrant, turn off the heat and return the freshly cooked potatoes to the pot. Gently toss the potatoes in the garlic butter mixture until they're evenly coated.

Add the chopped fresh parsley, freshly squeezed lemon juice, and a sprinkle of freshly cracked black pepper. Toss everything together gently until well combined.

Taste and adjust seasoning, adding more salt if needed. Serve immediately for the best texture.