Chateau Potatoes

This potato recipe is the traditional side dish for Chateaubriand; a particular favorite of Napoleon.

1 pound white boiling potatoes
2 Tbsp. butter (or more if needed)
salt and pepper
1 Tbsp. fresh parsley

To tourné (French for turn) the potatoes: cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long. Carve each piece by holding the potato between the thumb and forefinger. Use a paring knife to cut downward toward your thumb with a curving movement of the blade. Turn the potato slightly and repeat the motion. It should have roughly the same shape as a small football flat on each end and seven sides.

Melt the butter over medium-low heat in a large nonstick sauté pan. Add the potatoes and sauté for about 15 minutes, turning, or until light golden brown and cooked through.

Season with salt and pepper to taste, and toss with the fresh parsley. Keep warm until you are ready to serve.