Ingredients
- 6 large yukon gold potatoes (about 2 pounds)
- 3 tablespoon vegetable oil
- 4 tablespoon unsalted butter (1/2 stick)
- 2 tablespoon chopped parsley
- 1 teaspoon chopped garlic
Preparation
Baking Directions:
Peel and halve the potatoes.
Cut each half into six pieces.
Heat the oil in a large nonstick saute pan over medium heat and add the potatoes.
Season with salt and pepper to taste.
Cook until the inside is tender and the outside is crisp and golden.
Add the butter, parsley and garlic and toss to combine.
Adjust the salt and pepper.
Serve alongside steak.
