Pommes de Terre Chateaubriand

　　Active time: 45 min Start to finish: 45 min

Ingredients

　　4 lb russet (baking) potatoes

　　3/4 stick (6 tablespoons) unsalted butter

　　Garnish: finely chopped fresh parsley

Special Equipment

　　Peel potatoes and put in a bowl of cold water. Scoop as many balls from potatoes as possible, transferring them to another bowl of cold water as cut. Drain potato balls, then parboil in boiling salted water 5 minutes. Drain in a colander and air-dry 2 minutes.Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté potatoes, shaking skillet frequently, until golden, 10 to 12 minutes. Season with salt and transfer to a serving bowl with a slotted spoon.

　　Cooks' note:

　　• Potatoes may be parboiled 1 day ahead and cooled, then chilled, covered. Bring to room temperature before sautéing.