Parboil:
1 1/2 lb. small red potatoes, peeled
Melt:
4 T. unsalted butter
Toss with:
2 T. unsalted butter, softened
1 T. chopped fresh parsley
1 T. minced fresh chives
Salt and pepper to taste
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Parboil potatoes in a sauce pan for 10 minutes; drain.
Melt butter in the pan over low heat. Add
potatoes, cover, and cook 10 minutes. Swirl the pan occasionally
to stir, holding the cover in place. Uncover and increase heat
to medium-high. Saute 10 minutes, turning potatoes until golden
brown on all sides.
Toss with butter, herbs, and seasonings before
serving.
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Toss with butter, herbs, and seasonings before serving. |
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© August Home Publishing Company