Diced Potatoes Sauteed with Persillade (Garlic and Parsley)

I've had a little difficulty when it comes to making potatoes for Sunday brunch. No matter how I cut, season or prepare them, the insides always end up undercooked. I recently learned that the secret to perfect potatoes is blanching them first. To do this, the potatoes must be diced, submerged in a pot of water, brought to a rolling boil and removed after a few minutes.

Helpful Hint I wish I had known 50 Wasted Potatoes Ago:

Produce that you tend to eat raw should be dropped into a pot of already-boiling water.

Vegetables that you wouldn't normally eat raw need to be brought to a rolling boil.

Ingredients:

6 cups all-purpose potatoes

2 garlic cloves

3 tbsp vegetable oil

1/4 cup minced parsley

2-3 tbsp unsalted butter

salt and pepper

Start by peeling the potatoes, slicing them in thirds, and cutting them into 1/4 inch cubes

Next, cover the potatoes in a pot of water, bring to a boil, and drain after a few minutes

While the potatoes are boiling, prepare the persillade by combining the minced garlic and parsley. Once the potatoes are done, drain them and put them back into the hot pan, adding the vegetable oil once in to prevent hot oil from splashing all over you and your clothes. (Learned the hard way!) After a few minutes, add the butter and then persillade. Sautee on medium heat for around 5 minutes.

You should end up with yummy, brunch-worthy, potatoes that look like this!