| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Salt
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 409 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 63 mg |
| Sodium | 641 mg |
Reviews
Loved the crispiness of the potatoes. It took a little longer than the recipe stated.