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- Polka Dot Potatoes | 1 kg
- Butter | 2 tablespoon
- Chopped Parsley | 3 tablespoon
- Salt and Ground Pepper | to taste
- Peel the potatoes, transfer to a medium saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil over high heat. When it boils, reduce the heat to medium and let it cook for about 20 minutes — prick with a fork to check the point, the potatoes should be cooked but still firm.
As soon as they are cooked, pass the potatoes through the colander and leave for a few minutes to drain the water well — if the potatoes are too wet the hot butter may splash into the pan.
Place the butter in a large skillet, preferably non-stick, over medium heat. Once melted, add the potatoes and season with salt and pepper to taste. Let it brown for about 10 minutes, stirring the skillet from time to time, with the sautéing motion: hold the handle of the skillet and make short movements, back and forth. If you prefer, stir the potatoes with a spatula to brown the entire surface evenly.
Turn off the heat and stir in the chopped parsley. Serve next.
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