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Parslied Potatoes

Contributed by Emeril Lagasse

SERVINGS: 8

•FAST
•MAKE-AHEAD
•VEGETARIAN

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5 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 1-inch chunks
6 tablespoons unsalted butter
Salt and freshly ground pepper
3 tablespoons finely chopped flat-leaf parsley

Cook the potatoes in a large saucepan of boiling salted water until tender, about 10 minutes; drain. Return the potatoes to the saucepan and shake over moderately high heat to dry them out for 1 minute.
Melt the butter in a large, heavy skillet. When the foam subsides, add the potatoes and cook over moderate heat, turning occasionally, until browned, about 10 minutes. Season with salt and pepper, sprinkle with the parsley and serve.

Make Ahead The potatoes can be prepared through Step 1 and refrigerated for up to 2 days. Serve With Madeira-Braised Short Ribs with Parslied Potatoes.

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