Recipe - Potatoes Persillade

2 Waxy potatoes
2 Cloves garlic; minced
One fourth cup Minced parsley
4 tablespoon Canola or other high quality
vegetable; up to 6
; oil
4 tablespoon Unsalted butter
Salt and pepper

Using a chef's knife, trim the unpeeled potatoes into rectangular blocks.
Cut each into 1/4inch thick slices. Stack two or more slices together and
cut into 1/4inch julienne strips. Cut these strips into 1/4inch dice and
place in a saucepan, covered with cold water, until ready to cook.

Place the potatoes in cold water, bring to a boil, then immediately take
off the heat and drain. Allow the potatoes to air dry. Meanwhile, prepare
the persillade by mixing together the garlic and parsley. It is possible to
prepare the dish ahead to this point.

If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil
in a very large skillet over medium heat. Add the potatoes and cook,
tossing occasionally, until they brown lightly, 6 to 8 minutes. You may
drain and discard oil at this point, if desired. Add the butter and
continue sauteing for another 5 minutes or longer to brown the potatoes
completely. Just before serving, toss the potatoes with the garlic and
parsley over medium heat for about 1 minute. Season with salt and pepper.
Serve immediately.

Yield: 4