Pan-Fried Potatoes with Scallions

These were good potatoes, but lots of fat. I will keep this recipe and use less butter and oil next time. They went well with my chicken dish. I didn't turn the potatoes often, because they were in one layer. I only flipped them once as soon as the bottom was ready and then cooked until the other side was ready. I also put salt and pepper in the pan while the potatoes were cooking.

Pan-Fried Potatoes with Scallions

2 pounds of small red potatoes, unpeeled
3-5 T butter
3-5 T oil
3 garlic cloves, minced
1 bunch of scallions, coarsely chopped
salt and pepper to taste

1. Wash the potatoes and place in a large saucepan. Add water to cover. Bring water to a boil, reduce to a simmer, and cook the potatoes until barely tender, about 10-15 minutes. Drain and set aside to cool slightly.
2. Cut the potatoes into 1/2-inch slices.
3. In a 12-inch skillet, melt 1 Tablespoon of the butter in 1 Tablespoon of oil over medium heat. Add the garlic and the scallions, and saute until softened, about 5 minutes. Remove the garlic and scallions from the pan and set aside.
4. Add 2 Tablespoons of butter and 2 Tablespoons of oil to the pan juices, then add the potatoes in a single layer. Cook the potatoes, turning them frequently, until golden, about 13-15 minutes. Add more butter and oil as necessary during cooking. Stir in the reserved scallions and garlic.
5. Transfer the potatoes to a serving dish. Sprinkle with salt and pepper and serve. Makes 6-8 servings.