Now I know how to make clarified butter, and I'm not afraid to use it. I found this recipe in the Jan/Feb 2007 Cooking Light and dumped my batch of clarified butter right into it. The flavor of these potatoes is amazing, and the butter also turned them a beautiful golden color while they were cooking. So simple but so tasty!

Place 3 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces, in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer for 2 minutes. Drain and let stand for 2 minutes.

Heat 1/4 cup Clarified Butter in a large non-stick skillet over medium-high heat. Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally. Stir in 2 tablespoons chopped fresh flat-leaf parsley, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 garlic clove, minced; cook 30 seconds. Yield: 8 servings.