Chateau Potatoes

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Ingredients 4 ingredients

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Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Wash, pare and cook (almost soft) one-half dozen medium-size potatoes.
Drain perfectly dry, cool and cut them in quarters, trim them in the shape of small gherkins.
Wash them in cold water, then put them in a frying pan, reheat in boiling water.
Drain and add four tablespoons butter;
shake the pan until potatoes are well buttered and a golden brown color.
Remove carefully with a skimmer to hot serving dish, and sprinkle with finely chopped parsley.