Sauteed Potatoes in Parsley

• 2 pounds new potatoes
• 3 tablespoons canola or corn oil
• 1/2 teaspoon salt
• 1/2 cup chopped parsley, lightly packed
• 1 tablespoon unsalted butter

1. Wash the potatoes thoroughly, place them in a pot, and cover them with cold water.
2. Bring the water to a boil, and boil the potatoes gently for 30 to 35 minutes, until they are tender.
3. Immediately drain off the water in the pan, and when the potatoes are cool enough to handle, peel them and cut them into 1/2-inch slices.
4. Heat the oil in a large saucepan (preferably nonstick).
5. When it is hot, add the potato slices, and brown them over high heat for about 10 minutes, occasionally turning them gently with a spatula to minimize breakage.
6. Add the salt, parsley and butter, mix them in gently, and saute the potatoes for 10 to 15 seconds longer.
7. Serve immediately.

potatoes, corn oil, salt, parsley, unsalted butter

Taken from cooking.nytimes.com/recipes/10813 (may not work)