Sauteed Potatoes

1. 1

   Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan and parboil gently, uncovered, 4 minutes.

2. 2

   Drain well in a colander and let stand until dry, about 5 minutes.

3. 3

   Preheat oven to 350F.

4. 4

   Heat 3 tablespoons clarified butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute half of potatoes, shaking skillet and turning potatoes occasionally, until golden brown on all sides, 4 to 6 minutes.

5. 5

   Season with salt and pepper.

6. 6

   Reduce heat to moderately low and cook potatoes, turning them, until tender, about 5 minutes more.

7. 7

   Transfer to a baking sheet and sprinkle with parsley, then keep warm in oven.

8. 8

   Saute remaining potatoes in same manner.

* Per serving · 4 servings · Values may vary.

No additional tips available.