Easy Pan Fried Potatoes, Shallots With Parsley Butter

Ingredients

• 12 medium red potatoes, cut in quarters (3 per person)
• 2 shallots, thin sliced
• 3 teaspoons minced garlic
• 2 scallions, fine chopped (whites and greens)
• 3 tablespoons fresh parsley
• 2 tablespoons butter
• salt
• pepper

Directions

1. 1

   Potatoes -- Add the potatoes to a bowl or I prefer using a pie plate and add just a tablespoon or so of water and cover with plastic wrap. Now microwave. I like to start at 5 minutes and then check. You want them slightly tender but still firm and not falling apart - remember you are going to finish then in the pan. Once they are done, just remove from the microwave and drain well, you don't want water to hit a hot pan.

2. 2

   Pan Fry -- Add the shallot and garlic to a medium saute pan with 1 tablespoon of the butter on medium heat and cook 2 minutes. Increase the heat to medium high to high and add the other tablespoon of butter, potatoes and parsley. I like to let them set for a couple of minutes to brown on the bottom before flipping and stirring breaking them up slightly and then again a couple of minutes on the other side before I stir or flip and again breaking them up a bit. They will start to break apart which is fine. Then add the scallions, salt and pepper and serve.