Brabant Potatoes

Potatoes are a constant on the French table. This garlic-flavored dish is a perfect compliment to a lighter main dish.

6 large Idaho or Yukon gold potatoes (peeled or not) cut into ¾ inch diced cubes
½ cup green onions (scallions), sliced
2 tablespoons fresh garlic, chopped
1 stick butter, in pieces
¼ cup olive oil
3 tablespoons Worcestershire sauce
Salt, pepper to taste
2 tablespoons flat leaf parsley, chopped

Cook potatoes in boiling water till just tender. Drain and let cool. In a large sauté pan, heat oil over medium heat. Add potatoes and cook till golden brown. Shake pan often and turn with a spatula to avoid burning. When potatoes are brown, add Worcestershire sauce, garlic, green onions, parsley. Cook for one to two minutes. Add butter and let melt. Toss potatoes to coat with Worcestershire mixture. Place in serving dish and garnish with more parsley.