Sauté Potatoes

• waxy potatoes
• butter/olive oil/sunflower oil/duck fat
• garlic
• parsley

Do peel the potatoes – unpeeled potatoes are an abomination.

Do not blanch let alone boil them.

Cut them into pieces the size of a malnourished walnut. Sauté – which may not be the right word – in hardly moving oil/fat for 50 minutes then gradually increase the temperature. Turn every few minutes. Cook them for about 90 mins. At the very last minute add either a persillade, i.e.