Yukon Gold Potatoes Sauteed in Clarified Butter

From Cooking Light Magazine. Clarifying the butter is simple and does not take long. The clarified butter adds even more color to the yukon golds.

• Ready In: 50 mins
• Serves: 8

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

Directions

1. Place potatoes in a saucepan; cover with water. Bring to a boil.
2. Reduce heat; simmer 2 minutes.
3. Drain and let stand for 2 minutes.
4. 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.
5. Skim solids off top with a spoon and discard solids.
6. 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).
7. Heat 1/4 cup clarified butter in a large nonstick skillet over medium-high heat.
8. Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally.
9. Stir in parsley and remaining ingredients; cook 30 seconds.