In a medium stainless steel pot, combine baby yellow potatoes with kosher salt and enough water to cover by about 2 inches. Bring to a boil and cook for 10-15 minutes until fork-tender. Drain and set aside.

In the same pot, melt salted butter and add extra virgin olive oil over medium heat. Add chopped garlic cloves and sauté for 2-3 minutes until fragrant but not browned.

Turn off heat and carefully return potatoes to the pot with garlic butter, tossing to coat evenly. Add chopped parsley, lemon juice, and black pepper, mixing well.

Taste and adjust seasoning with kosher salt as needed, starting with about 3/4 teaspoon.