- 6 small Yukon Gold potatoes
- 6 fingerling potatoes
- 6 small red potatoes
- 10 green onions, including tender green
portions, cut into 1/2-inch lengths
- 1 Tbs. chopped fresh savory or 1 tsp.
- 5 Tbs. unsalted butter
- 1/4 cup vegetable oil, plus more as needed
- Salt and freshly ground pepper, to taste
- 1/4 cup chopped fresh flat-leaf parsley
In a bowl, toss the green onions with the savory. In a large, heavy cast-iron fry pan over high heat, melt the butter with the vegetable oil. When the foam subsides, add the potatoes in batches alternately with the green onions, season with salt and pepper, and allow an even brown crust to form on the bottom, 8 to 10 minutes. Using a metal spatula, turn the potatoes over, shaking the pan to redistribute the potatoes. If necessary, add more oil and adjust the heat to prevent burning. Continue cooking until browned on the bottom, about 5 minutes.
Reduce the heat to medium-low, cover and cook until the potatoes are almost tender, about 10 minutes. Uncover, increase the heat to medium-high, and carefully turn often until the potatoes are cooked through, about 5 minutes more. Season with salt and pepper, sprinkle with the parsley and serve.