Sauteed Potatoes With Garlic

• 14 new red, waxy potatoes, about 1 1/2 pounds
• Salt to taste if desired
• 2 tablespoons olive oil
• Freshly ground pepper to taste
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely minced garlic
• 2 tablespoons finely chopped parsley

1. Rinse potatoes, put in a saucepan.
2. Add cold water to cover and salt.
3. Bring to a boil and cook until potatoes are tender, about 20 minutes.
4. Drain thoroughly.
5. Cool.
6. Cut potatoes into 1/4-inch-thick slices.
7. There should be about 4 1/2 to 5 cups.
8. Heat the oil in a nonstick skillet and when it is quite hot add potatoes, salt and pepper.
9. Let potatoes cook until they start to brown on one side, about 4 minutes.
10. Shake the skillet to toss and redistribute the potatoes.
11. Add butter.
12. Shake and toss potatoes as they continue to cook.
13. When potatoes have cooked for 4 minutes longer, sprinkle with shallots, garlic and parsley.
14. Toss and stir gently to blend.
15. Serve immediately.

new red, salt, olive oil, freshly ground pepper, butter, shallots, garlic, parsley

Taken from cooking.nytimes.com/recipes/2012 (may not work)