- 2 waxy potatoes, in 1/4" dice
- 2 cloves of garlic
- 1/2 cup minced parsley
- 4-6 tablespoon canola, or other oil
- 4 tablespoon unsalted butter
- salt and pepper
Place the potatoes in cold water and bring to a boil. Remove from heat and drain. Allow to dry. Heat oil in a very large skillet. (I use less oil than is called for) Add the potatoes and cook 6-8 minutes, tossing occasionally, until lightly browned. Add butter and continue sauteing for another 5 minutes. Just before serving, add parsley and heat for 1 minute.. Season and serve. Food Channel: "Cooking Live"