PAPAS DORADAS (Browned Potatoes)
  • 6 medium-size all-purpose potatoes
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • Salt and freshly ground black pepper
  • Minced fresh parsley leaves for garnish
  1. Peel and quarter the potatoes, or use with a melon baller to scoop them into balls.
  2. In a large, heavy skillet, heavy the butter and oil together over medium heat until the butter melts. Add the potatoes and cook, tossing
  3. frequently, until lightly browned on all sides. Season with salt and pepper to taste. Reduce the heat to low, cover, and cook, stirring
  4. occasionally, until soft, about 10 minutes.
  5. Drain the potatoes on paper towels. Transfer to a serving platter, sprinkle with the parsley, and serve hot.
These potatoes, popular throughout South America, are simply wonderful to serve with braised meat, fish, or poultry. Whenever I serve them to my family or guests, there are never any left. If you can find small new potatoes, scrub them well and cook them with their skins on.