|Butter||60 Milliliter (4 Tablespoon)|
|Fresh white breadcrumbs||60 Milliliter (4 Tablespoon)|
|Parsley||30 Milliliter, minced (2 Tablespoon)|
Scrub the new potatoes and do not peel.
Wash and peel old potatoes.
Melt the butter in a heavy metal frying pan, just big enough to hold the potatoes, all in one layer.
Put in the potatoes, cover the pan and cook over low heat, turning the potatoes several times during the cooking, cook until they are golden all over.
Add the breadcrumbs and shake the pan over medium heat until the breadcrumbs absorb the butter and become crisp.
This will take just a few minutes.
If you like coarse salt with your potatoes, replace the breadcrumbs with 1 teaspoon (5 mL) coarse salt and proceed the same way.