Recipes Parslied Potatoes 5.0 (6,116) Add your rating & review By Emeril Lagasse Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 servings Ingredients 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 Directions 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. Rate it Print