Ingredients

• Salt
• 4 russet potatoes, peeled and cut into 1/2-inch dice
• 1/4 cup clarified butter
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup chopped fresh parsley

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Instructions

1. Bring a pot of well-salted water to a boil over medium heat. Add the potatoes and cook for 3 to 4 minutes. Drain and let air dry.
2. Coat a large saute pan with clarified butter. Bring the pan to a medium-high heat. Add the potatoes and season with salt. Saute until the potatoes are golden brown, 7 to 8 minutes.
3. When ready to serve, remove from the heat and stir in the butter and parsley.