Sauteed Potatoes

• 1 1/2 pounds (about 4) russet potatoes
• 2 tablespoons olive oil
• Coarse salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh chives

1. Peel the potatoes, and place them in cold water to inhibit discoloration.
2. Remove, and cut into 3/4-inch cubes.
3. Heat half the oil in a large saute pan over medium heat.
4. Pat the potatoes dry; add half to the pan.
5. Season with salt and pepper.
6. Cook, tossing frequently, until the potatoes are golden, 12 to 15 minutes.
7. Add half the butter; as it melts, toss to coat the potatoes.
8. Transfer to a serving plate; keep in a warm place while you repeat with the remaining oil, potatoes, and butter.
9. When ready to serve, toss the potatoes with the chives.

potatoes, olive oil, salt, unsalted butter, fresh chives

Taken from www.epicurious.com/recipes/food/views/sauteed-potatoes-392840 (may not work)