4 russet potatoes, cubed
2 tbsp extra virgin olive oil
1 tsp chicken stock powder
1 bunch parsley, finely chopped
Add extra virgin olive oil to a hot pan over medium heat. Fry the potatoes for 15-20 minutes or until golden and tender. Add the butter and fry for a few more minutes or until the butter has melted and coated the potatoes. Add the chicken stock powder and toss through.
Remove from the heat and toss through parsley until it has just begun to wilt. Serve in a large bowl.