Sautéed Potatoes

• 4 medium potatoes, peeled and diced
• 2 Tbsp olive oil
• sea salt and freshly ground black pepper
• 0.75 oz. unsalted butter

• 1 handful parsley, leaves only
• other fresh herbs as you like—sage is good here
• 0.5 shallot, finely chopped
• 1 garlic clove, minced

For the persillade, finely chop the parsley leaves and any other herbs, mix them with the chopped shallot and garlic, and set it aside in a small bowl.

Bring a pan of salted water to a boil and blanch the diced potatoes for no more than 30 seconds. Drain in a colander to allow the steam to escape. (Blanching will neutralize the starches in the potatoes and prevent them from browning too quickly in the pan.)

Heat the oil in a large frying pan until just smoking then add the potatoes and a little salt and freshly ground pepper. Sauté for about 10 minutes, stirring from time to time, until the potatoes are golden-brown.

Reduce the heat then stir in the butter and the persillade. Adjust the seasoning to taste then set aside and keep warm.