1007 | Potatoes à la Rice.
—Peel, wash, and drain eight medium-sized potatoes. Cut them into half-an-inch-square pieces; place them in a frying-pan with an ounce and a half of butter; season with a pinch of salt, toss well, and let them get a golden color (fifteen minutes will suffice). Drain the butter from the bottom of the pan, and place the potatoes in a hot dish; sprinkle a pinch of chopped parsley over, and serve.