Panfried Potatoes In The French Way
From pieplate 16 years ago
- 10 minutes to make
- Serves 4
The quirky chef-owner of a little bistro gave me this recipe when I asked for it. For her, goose fat was the only conceivable fat to use, and it is the best, but others work well too. These should be eaten as soon as possible after preparation.
Ingredients
- 1 1/2 pounds starchy potatoes, such as Yukon Gold shopping list
- 2-3 T natural fat, such as butter, a mixture of butter and peanut oil, duck fat, or goose fat if you got it shopping list
- 2 T chopped fresh parsley shopping list
- salt and black pepper to taste--some or none, just as you like shopping list
How to make it
- Cook the potatoes, either by microwaving (works very well) or by boiling. Peel and cut into cubes/blocks, at least 1/2" on each side.
- Heat non-stick frying pan and melt fat of choice over a medium flame.
- Add potato 'cubes' to frying pan and let them brown on that side. Turn them as needed to let them brown on at least three of their six sides. "Brown" will vary from golden to mahogany. Do not try to hurry the browning by raising the heat. Some sides will need more time than others. Accept this and keep paying attention. Remove browned potatoes as needed and set aside on a paper towel.
- When the potatoes have finished frying, sprinkle them with the chopped parsley and salt and pepper, toss gently to combine, and serve.
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