• 1 1/2 lb. new red potatoes
• salt to taste
• 2 Tbsp. olive oil
• freshly ground pepper
• 2 Tbsp. butter
• 2 Tbsp. finely chopped shallots
• 1 tsp. finely minced garlic
• 2 Tbsp. finely chopped parsley

1. Rinse potatoes, put in a saucepan.
2. Add cold water to cover and salt.
3. Bring to a boil and cook until potatoes are tender, about 20 minutes.
4. Drain thoroughly.
5. Cool.
6. Cut potatoes into 1/4-inch thick slices. There should be about 4 1/2 to 5 cups.
7. Heat the oil in a nonstick skillet and add potatoes, salt and pepper.
8. Let potatoes cook until they start to brown on one side, about 4 minutes.
9. Shake the skillet to toss and redistribute the potatoes.
10. Add butter.
11. Shake and toss potatoes as they continue to cook.
12. When potatoes have cooked for 4 minutes longer, sprinkle with shallots, garlic and parsley.
13. Toss and stir gently to blend.

    Serve immediately.