Potatoes, Potatoes
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INGREDIENTS 2 pounds tiny new potatoes 2 tablespoons vegetable or olive oil 3 tablespoons butter 1 large onion, minced 2 garlic cloves, minced 6 sprigs parsley, minced 1 teaspoon dried vegetable seasoning 1/4 teaspoon pepper 1 tablespoon Parmesan cheese Boil potatoes until almost done. Cool slightly. Peel. Heat oil and butter in a large skillet on low heat. Add potatoes, onion, garlic, parsley, seasoning and pepper. Cook, shaking skillet occasionally, until onion is tender and potatoes are lightly browned. Spoon into serving dish. Sprinkle with Parmesan cheese. Makes 6 servings NOTE - When I prepare these potatoes, I buy the smallest red potatoes I can find, and after cooking until almost done, I do not peel them. In place of the dried vegetable seasoning, I sprinkle on Emeril's Original Essence. The choice is yours.