Be sure to rinse the starch off potatoes with cold running water and drain well.
2. Cover, and cook, rearranging the vegetables occasionally, until they are tender and the liquid has almost evaporated, 40 to 45 minutes.
3. Uncover the pan. If there is any liquid remaining, increase the heat slightly and cook, shaking the vegetables, until the liquid is completely evaporated and the vegetables are glazed. If desired, drizzle with a little olive oil and toss with parsley before serving.
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A former chef, Sally Schneider has won numerous awards—including four James Beard awards—for her books and magazine writing. She is creator of the lifestyle blog Improvised Life, a featured blogger on The Atlantic Monthly's Food Blog, and author of The Improvisational Cook and A New Way to Cook. She has served as a contributing editor to both Saveur and Food & Wine, and her work has appeared in The Los Angeles Times Magazine, Saveur, Food & Wine, SELF and Connoisseur.