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| Sautéed Potatoes ~ 1½ pounds new, thin skinned potatoes salt & pepper 1½ tsp oil 2 tbsp butter ½ tsp garlic, finely chopped 2 tbsp parsley, finely chopped 1. Put the un-peeled potatoes in a saucepan or kettle and add water to cover, add salt & pepper to taste. Bring to a boil and simmer for 20 minutes or until tender. 2. Drain the potatoes and when cool enough to handle, peel them. Cut each potato into ¼-inch slices. 3. Heat the oil and 1 tbsp of butter in a well-cured, black iron skillet, preferably with curved sides. Add the potatoes with salt and pepper to taste. 4. Cook, stirring and tossing gently, for 8-10 minutes or until nicely browned and crisp. Try not to break up the potato slices as they cook. 5. Add the remaining butter and let melt. Sprinkle with garlic and parsley. Stir and toss gently and serve. Serves 4 |