PAPAS DORADAS (Browned Potatoes)
Yield: 4 to 6 servings

These potatoes, popular throughout South America, are simply wonderful
to serve with braised meat, fish, or poultry. Whenever I serve them to
my family or guests, there are never any left. If you can find small new
potatoes, scrub them well and cook them with their skins on. Absolutely

6 medium-size all-purpose potatoes
2 tablespoons unsalted butter
2 tablespoons canola oil
Salt and freshly ground black pepper
Minced fresh parsley leaves for garnish

Peel and quarter the potatoes, or use with a melon baller to scoop them
into balls.
In a large, heavy skillet, heavy the butter and oil together over medium
heat until the butter melts. Add the potatoes and cook, tossing
frequently, until lightly browned on all sides. Season with salt and
pepper to taste. Reduce the heat to low, cover, and cook, stirring
occasionally, until soft, about 10 mins.
Drain the potatoes on paper towels. Transfer to a serving platter,
sprinkle with the parsley, and serve hot.