1. Place potates in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain and let stand for 2 minutes.
2. Heat Clarified Butter in a large non-stick skillet over medium-high heat. Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally. Stir in parsley and remaining ingredients; cook 30 seconds.
CLARIFIED BUTTER: Because the milk solids are skimmed away, clarified butter has a high smoke point than regular butter.
Place butter in a medium saucepan over medium-low heat; cook 5 minutes or until completely melted. Skim solids off the top with a spoon; discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 8|
|Calories from Fat: 123 (49%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 35.7mg||11 %|
|Sodium 102.9mg||4 %|
|Potassium 723.6mg||19 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 26g|
|Protein 3.6g||5 %|
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Calories per serving: 250
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