You will need very thin skinned red potatoes,about 2 lbs, So in a large skillet c/i if possible, heat 1/4 cp best walnut oil, til hot but not smoking, I use med-high heat add the potatoes and saute, shaking the pan to toss from time to time, til the spuds are cooked through and browned all sides, about 20 min. season with salt and pepper, and don't forget the nutmeg fresh ground. add more s&p if needed to Serve sprinkle on 4 finely chopped garlic cloves,1-small bunch of parsley and 1 of chives toss to blend serve.
I love this with a roasted chicken. Or just a green sald, bread and potatoes. Yummy
kades
I love this with a roasted chicken. Or just a green sald, bread and potatoes. Yummy
kades