Cut some potatoes into barrel shapes, and then slice into about 3cm (1 inch) pieces. Melt a goodly quantity of butter in a pan, place the spuds upright in the butter and fill the pan up to halfway up the potatoes with stock (I use a good beef stock). Simmer until the stock is evaporated, turn the potatoes and refill with stock to the same level. Simmer again until the stock is evaporated and server with a sprinkling of parsley. |