6 lg. potatoes, peeled and quartered lengthwise
1/4 c. butter
1 1/2 tsp. salt
1/2 to 1 tsp. crushed cumin seed (optional)
1/4 tsp. pepper
2 tbsp. minced parsley

In large skillet or Dutch oven, heat butter until hot. Add potatoes, salt and pepper and cumin. Toss to coat with butter. Brown over medium heat until potatoes turn golden, turning occasionally. Cover and simmer until tender, about 15 minutes. Sprinkle with parsley and serve.