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PAN-ROASTED POTATOES SERVES 6 My Pennsylvania Dutch grandmother always made new potatoes in a pan on top of the stove, like in this quick and easy recipe. They were buttery, nicely browned, and delicious. INGREDIENTS 2 pounds small red-skinned potatoes (of fairly equal size) 4 tablespoons butter Salt and pepper to taste Chopped fresh parsley Paprika for garnish (optional) Wash 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 and adjusting heat as needed, until fork tender, about 30 minutes, depending on size. Toss with the parsley and paprika. Serve immediately.

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