Brabant Potatoes

This was my Mom's recipe....I have no idea where the 'Brabant' name came from, nor do I know where she got the recipe!

• Ready In: 37 mins
• Serves: 4

Ingredients

• 4  medium baking potatoes, peeled and cut into 1/2-in . cubes (about 2 lbs.)
• 2  tablespoons  vegetable oil
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup  chopped scallion
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon Worcestershire sauce (Use vegetarian version to make this recipe vegetarian.)
• 2  garlic cloves, minced
• 1  tablespoon butter

Directions

1. Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. Drain and cool slightly.
2. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt and pepper. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Add the scallions, parsley, Worcestershire and garlic. Shake pan about 1 minute. Add butter and continue shaking pan and turning potatoes until butter melts.