Yukon Gold Potatoes Sauteed In Clarified Butter - cooking recipe

Ingredients

3 lbs yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
1/4 cup clarified butter
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, minced

Preparation

Place potatoes in a saucepan; cover with water. Bring to a boil.
Reduce heat; simmer 2 minutes.
Drain and let stand for 2 minutes.
To clarify butter: Place 1/2 cup butter in a medium saucepan over medium low heat; cook 5 minutes or until butter is completely melted.
Skim solids off top with a spoon and discard solids.
Slowly pour remaining butter out of pan leaving remaining solids in pan; discard those solids. You will have about 1/3 cup of butter (a little more than you need for this recipe).
Heat 1/4 cup clarified butter in a large nonstick 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.