Pommes de Terre Persillade
- 4 russet potatoes, peeled and cut into 1/2-inch dice
- 1/4 cup clarified butter
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup chopped fresh parsley
Bring a pot of well-salted water to a boil over medium heat. Add the potatoes and cook for 3 to 4 minutes. Drain and let air dry.
Coat a large saute pan with clarified butter. Bring the pan to a medium-high heat. Add the potatoes and season with salt. Saute until the potatoes are golden brown, 7 to 8 minutes.
When ready to serve, remove from the heat and stir in the butter and parsley.
Recipe courtesy of Anne Burrell