Sauteed New Potatoes en Persillade

• 1 cup parsley leaves, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 lb. new potatoes (6 cups)
• 3 Tbs. olive oil

1. Combine parsley and garlic in mound on cutting board; mince until pieces are size of sesame seeds.
2. Set aside.
3. Cook potatoes in boiling, salted water 8 to 10 minutes or until tender.
4. Drain, and cool 10 minutes.
5. Cut potatoes into 1/2-inch-thick slices.
6. Heat oil in large skillet over high heat.
7. Add potatoes, and cook 2 minutes,or until beginning to brown.
8. Stir, and cook potatoes 5 minutes more, or until golden brown on all sides, tossing 2 or 3 times.
9. Season with salt and pepper, if desired.
10. Add persillade, and saute 30 seconds, or until fragrant, making sure not to let garlic brown.

parsley, garlic, new potatoes, olive oil

Taken from www.vegetariantimes.com/recipe/saut-233-ed-new-potatoes-en-persillade/ (may not work)