Diced Potatoes Sauteed with Garlic and Parsley

1. 1

   Using a chefs knife, trim the unpeeled potatoes into rectangular blocks.

2. 2

   Cut each into 1/4-inch thick slices.

3. 3

   Stack 2 or more slices together and cut them into 1/4-inch julienne strips.

4. 4

   Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook.

5. 5

   Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain.

6. 6

   Allow the potatoes to air dry.

7. 7

   The potatoes may be held at this point for several hours without blackening.

8. 8

   Meanwhile prepare the persillade by mixing together the garlic and the parsley.

9. 9

   If the potatoes aren't thoroughly dry, blot them with towels.

10. 10

    Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat.

11. 11

    Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes.

12. 12

    Drain and discard the oil if you wish.

13. 13

    Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely.

14. 14

    (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.

15. 15

    Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute.

16. 16

    Season with salt and pepper.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.