Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain and let stand for 2 minutes.
Heat Clarified Butter in a large nonstick skillet over medium-high heat. Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally. Stir in parsley and remaining ingredients; cook 30 seconds.
Note: Nuritional analysis includes Clarified Butter.
Didn't bother with the clarified butter and these turned out incredible! They are perfectly seasoned. I like these so much better with breakfast with eggs but for dinner these are a great side dish as well! Yummy! Check out my blog at: http://imapretendchef.blogspot.com/2011/01/yukon-gold-potatoes-sauteed-in.html
Excellent and simple potato recipe and if it were not for it being last minute I would serve to company. For 2 of us, I made 12 ounces of potatoes and halved the remaining ingredients but used 1 whole garlic clove - perfect. One key to success is high heat and watch and turn often until nice and crisp.
Looking at the previous reviews and having made this recipe several times I realize how important it was to follow the recipe to the T. These are the best ever potatoes I have ever made and I do follow the recipe exactly. Give it a try. So good and super simple! mmmmmm
These were great and the kids loved them! They were ready before the steaks, so I just put them in the toaster oven at 350 until everything else was done. They are crispy on the outside and soft and creamy on the inside (sort of like big, chunky fries). The clarified butter does make a big difference, so don't skip that step. I will be making this dish again!
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