This red-hot side dish is made with real potatoes and enriched with butter, salt, and pepper to fresh perfection.
- 2 lbs. small red potatoes, washed and peeled
- 6 tbsp. butter, reserving 3 tablespoons for seasoning
- 3 tbsp. olive oil
- ½ tsp. salt
- 2 tsp. black pepper, to taste
- 1 tbsp. finely chopped parsley
- red pepper flakes, optional
- In a heavy skillet, over moderate heat, melt the 3 tablespoons of butter with the olive oil.
- When the foaming decreases, add the potatoes.
- Turning frequently, cook until tender and golden brown.
- Season with the remaining butter, salt, and a little pepper.
- Sprinkle with parsley and serve. Garnish with the red pepper flakes, if desired.