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Pan-Roasted Potatoes

Serves 6

My Pennsylvania Dutch grandmother usually made new potatoes in a pan on top of the stove, like in this quick and easy side dish recipe. They are buttery, nicely browned, and delicious.

Ingredients

  • 2 pounds small red-skinned or white potatoes of fairly equal size
  • 4 tablespoons butter
  • Salt and pepper to taste
  • Chopped fresh parsley
  • Paprika for garnish (optional)

Scrub or, if desired, peel the potatoes. Heat butter in a large skillet over medium heat. Add potatoes; lower heat to medium-low and cover. Cook, stirring occasionally, until fork tender, about 30 minutes depending on size. Adjust heat as needed if potatoes brown too quickly. Toss with the parsley and paprika. Serve immediately.

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