Chateau potatoes are the traditional accompaniment to Chateaubriand steak. They go equally well, however, with grilled
chops or roasted meat.
1 lb. potatoes
1 teaspoon salt
1 teaspoon black pepper
2 oz. butter
1 tablespoon chopped parsley
If old potatoes are used, peel and quarter them, rounding off the edges with a potato peeler so that each piece resembles
an olive in shape. If new potatoes are used, they should be scraped and left whole. Season the potatoes with salt and pepper.
Melt the butter in a frying-pan over moderate heat. Reduce the heat to low, add the potatoes and, shaking the pan from
time to time, cook slowly for 30 to 40 minutes, or until the potatoes are golden in colour.
Arrange the potatoes in a shallow serving dish, sprinkle with chopped parsley and serve immediately.