Instructions: Put the potatoes in a saucepan and cover with water. Boil for 4 to 5 minutes, or until slightly tender. Drain and cool slightly.

Heat the oil in a nonstick skillet over medium-high heat. Add the potatoes, salt, and pepper. Cook, shaking the pan back and forth, for 10 to 12 minutes, or until browned and dry. Add the green onions, cilantro or parsley, Worcestershire, and garlic. Shake the pan again for about 1 minute. Add the butter and continue shaking the pan until it is melted.

Serve immediately.

BLENDED OIL: 60% extra virgin olive oil and 40% canola.

Cuisine: "Louisiana"

Serving Ideas : Entree: chicken breast fillet, coated on one side with a honey tarragon whole grain mustard and a sprinkling of Fines Herbes. Side: steamed broccoli and carrot slices

NOTES : Lowering the oil changed the dish from "crisp French fries" to cottage fries. They tasted as good as they smelled: very tantalizing with the touch of butter in the Worcestershire. I used only one-third the amount of oil suggested by Emeril. I think the butter is needed to make the magic between happen. The original called for 1/2-tbs per serving. Emerils recipe specified parsley and did not mention lemon peel.

Decided to try Emerils brabant potatoes but instead of crisping them, just browning and drying them. The real taste treat is in the combination: Worcestershire, garlic, onion and a little unsalted butter works magic. The other dishes are also incidental but everything worked well together. try the potatoes. they were good.

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