Marbled Potatoes with Garlic Butter Sauce
Prep Time: 45 minutes
Yield: 4 servings

1 ½ lbs Russet Potatoes
1 Tbsp Salt
2 Tbsp Grapeseed or Canola Oil
1 Tbsp Butter
1 tsp This Little Goat went to Morocco Spice Mix
½ c Scallions, thinly sliced on a bias

Put potatoes in a medium pot and cover by 1” with cold water, bring to a boil and add salt. Reduce to a simmer and cook until potatoes are just fork tender, but not falling apart, drain. Break into large pieces, cool completely in fridge. Potatoes can be prepared to this point a day in advance. Heat oil and butter in a large sauté pan until butter has started to brown. Add potatoes and sprinkle with Morocco Spice Mix, and cook until starting to brown, flip and repeat until all sides are have been seared and coated. Add scallions and cook for another minute. Serve immediately. Don’t worry that they potatoes break down in the cooking process; that is part of the charm of using russet potatoes.