Sauteed Potatoes

• 4 pound russet (baking) potatoes, peeled and cut into 1-inch cubes
• 6 tablespoons clarified butter
• 3 tablespoons chopped fresh flat-leaf parsley

1. Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan and parboil gently, uncovered, 4 minutes.
2. Drain well in a colander and let stand until dry, about 5 minutes.
3. Preheat oven to 350F.
4. Heat 3 tablespoons clarified butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute half of potatoes, shaking skillet and turning potatoes occasionally, until golden brown on all sides, 4 to 6 minutes.
5. Season with salt and pepper.
6. Reduce heat to moderately low and cook potatoes, turning them, until tender, about 5 minutes more.
7. Transfer to a baking sheet and sprinkle with parsley, then keep warm in oven.
8. Saute remaining potatoes in same manner.

russet, butter, parsley

Taken from www.epicurious.com/recipes/food/views/sauteed-potatoes-104898 (may not work)