A staple of German cuisine, potatoes were a vital part of the diet of heartland settlers.
Recipe information
Yield
Serves 4
Ingredients
16 baby red-skinned potatoes (about 1 1/4 pounds)
2 tablespoons (1/4 stick) butter
2 tablespoons chopped Italian parsley
Preparation
Step 1
Using vegetable peeler, remove a narrow strip of peel from around middle of each potato. Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 2
Melt butter in large nonstick skillet over medium-high heat. Add potatoes and sauté until crisp and golden, about 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley.
