Cooking Light SEPTEMBER 2010
1. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Remove from heat, and let stand 5 minutes; drain and pat dry with paper towels.
2. Heat a large cast-iron or stainless steel skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add half of potatoes; sauté 8 minutes or until lightly browned, stirring occasionally. Remove from pan. Repeat procedure with remaining 2 teaspoons oil and potatoes. Add butter and garlic to pan. Stir in reserved potato mixture, salt, and pepper; sauté 1 minute or until mixture is thoroughly heated and golden brown, stirring occasionally. Remove from heat; sprinkle with herbs.
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