1. Heat a sauté pan and add Plugrá Butter and oil. Once hot, add the potatoes and season with salt and pepper.
2. Once the potatoes start to show a slight browning, pour in enough apple cider to cover them halfway up on the sides.
3. Increase the heat on high to boil, reduce to a simmer and cover. Let simmer until the potatoes are fork tender.
4. Serve warm with Walnut-Crusted Pork Tenderloin and Apple Cider Beurre Blanc Sauce.