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Ingredients
- 6 red potatoes or 6 all purpose potatoes, about 2-inch in diameter scrubbed
- 3 tablespoons butter
- 3 tablespoons oil
- 2 tablespoons finely chopped fresh parsley
- salt
Method
- Boil potatoes in salted water to cover until they are not quite done, having a little resistance when tested with a fork.
- This took about 15 minutes with the fingerlings and 10 minutes with the baby red potatoes I used.
- Preheat oven to 350 degrees.
- Heat oil and butter in a small, heavy, ovenproof skillet until hot, but not quite to the point of fragrance.
- Add the potatoes, cover and bake for 20 minutes, turning occasionally so they brown evenly.
- Sprinkle with parsley.
- Bake, uncovered for about 10 minutes more.
- Season to taste.
