Buttered and simmered in water, these rich, flavorful potatoes will wow.
2 pounds fingerling potatoes
2 cups water
6 tablespoons unsalted butter
3 tablespoons chopped parsley
¾ teaspoon salt
1 teaspoon ground black pepper
1. Melt 4 tablespoons of the butter in a heavy 12-inch skillet over medium heat.
2. Slice potatoes ⅛-inch thick with the slicing blade of a grater or with a mandoline. Arrange in layers in the skillet. Add water, 1 teaspoon salt, and ½ teaspoon pepper. Dot top with the additional butter.
3. Cover the potatoes with a tightly-fitted lid and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley and grated Grana cheese, if desired.