• 3 pound yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
• 1 cup(s) clarified butter
• 2 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoons salt
• 1 teaspoons freshly ground black pepper
• 1 piece garlic clove, minced

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain and let stand for 2 minutes.
Heat Clarified Butter in a large nonstick skillet over medium-high heat. Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally. Stir in parsley and remaining ingredients; cook 30 seconds.