Château Potatoes
· Peel and turn the potatoes barrel shape approximately 2 inches by 1 inch.
· Place in water and bring to the boil for about 10 minutes
· Drain immediately and let dry.
· Using a light pan, sauté, in hot fat, until an even golden brown and soft to the touch (they should be fully cooked).
· Serve brushed with melted butter for added glaze and sprinkle with chopped parsley.
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