Peel the potatoes and trim each one into a neat rectangle about
Thoroughly pat the potatoes dry. Fry them in batches, turning the strips occasionally, until golden brown, 5 to 10 minutes. Drain on paper towels and sprinkle with salt.
When all the potatoes are cooked, pour off the fat and wipe out the skillet. Melt the butter in the same pan. Add the potatoes and heat through, tossing frequently. Add the parsley, season with coarse salt, and serve.
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