Instructions: Peel and dice the potatoes. Place in a medium saucepan, cover with salted water and bring to a boil. Cook until crisp-tender, about 4 minutes. Drain and cool.

Melt 2 teaspoons of the butter in a 10-inch iron skillet (or other heavy skillet, the handle wrapped in foil for later transfer to the broiler). Add potatoes and set aside.

In a medium mixing bowl, mix the flour, baking powder, soda and salt. Stir in parsley. Cut in the remaining butter with a wire pastry blender or fork until the mixture resembles crumbs.

In a cup, whisk together the egg and buttermilk. Add to the dry ingredients and stir well to combine.

With floured hands, divide dough into thirds. Mix one third into the potatoes, pressing into pan. On a lightly floured board, shape remaining dough into a patty to fit into skillet. Press dough patty onto the potato mixture. Using a knife, mark the top of the dough into six wedges similar to pie pieces, being careful not to cut all the way through the dough.

Cover skillet tightly and cook over medium heat about 18 minutes or until the dough is firm. In the meantime, preheat broiler.

Remove skillet lid and brown the bread, uncovered, under the broiler for 2 to 3 minutes until golden. Best served warm with freshly ground black pepper.

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