Chateau Potatoes
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Preparing these potatoes may seem like a lot of work, but they are worth the extra effort. INGREDIENTS 1 pound russet potatoes, peeled 2 tablespoons butter 2 teaspoons minced parsley Cut the potatoes about 3/4-inch wide by 3/4-inch deep and 1-inch long. Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly). Melt the butter over medium-low heat in a large nonstick sauté pan. Add the potatoes and sauté about 15 minutes, or until light golden brown and cooked through. Season with salt and pepper, to taste, and toss with parsley. Keep warm. Makes 2 servings