Add the potatoes to a medium saucepan and cover with cold water by 2 inches.
Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork-tender and the skin is beginning to fall away from the potatoes, about 20 minutes.
While the potatoes cook, heat a small dry skillet on medium-high and toast the everything bagel seasoning for 2-3 minutes or until fragrant, stirring often.
When the potatoes are done cooking, drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter, everything bagel seasoning, and parsley, then season with the freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.