These are literally savory sauteed potatoes, cooked with either fresh or dried savory and green onions, then garnished with fresh parsley.
The mix of potatoes adds interest to this dish with its variety
of colors and textures. A good brunch recipe, a promotion for fried potatoes.
2 bunches green onions (about 10)
1 tablespoon fresh savory (or 1 teaspoon dried)
6 small Yukon gold potatoes
6 red potatoes
6 fingerling potatoes
2 tablespoons each, butter and cooking oil
Salt and pepper to taste
Trim the green onions, leaving most of the tender green tops. Toss them, whole or halved, in a bowl with the savory. Set aside.
Peel only the Yukon gold potatoes. Then slice all the potatoes lengthwise about 1/2-inch thick.
Melt the butter and oil in a heavy skillet (cast iron is best) over high heat. Add, alternately, potatoes and green onion mixture to the skillet, seasoning with salt and pepper as you go.
Cook until an even brown crust forms on the bottom, 8-10 minutes. Turn. Add more oil, if necessary, and/or reduce the heat to keep the potatoes from burning. Again, cook until evenly browned on the bottom, about 5 minutes for this side. Cover, reduce the heat to medium-low, and let them cook about 10 more minutes, until they are almost tender.
Now give the potatoes your undivided attention for the last 5 minutes. Uncover, adjust the heat again to medium-high. Turn the potatoes often until they are cooked through.
Taste, add more salt and pepper, if need be. Transfer to a serving platter, sprinkle with fresh parsley and serve. Makes 6 servings.
Slice the potatoes and place them in a bowl of ice water for up to 4 hours before cooking them. (This keeps them from turning brown.) Drain, dry with paper towels, and cook as above.