Sautéed Fingerling Potatoes

Potatoes Parmentier

Ingredients

• 2 pounds baking potatoes, like Yukon gold or fingerling, sliced or quartered
• 2 tablespoons clarified butter
• salt and white pepper
• 1 tablespoon finely chopped parsley

Instructions

1. Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 7 minutes or until potatoes are tender.
2. Remove the pan from the heat, drain, and cool. 
3. In a large sauté pan, butter. When the butter is hot, add potatoes. Season with salt and pepper. 
4. Once potatoes coated in butter and heated through, garnish with parsley.