Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, August 30, 2009

French-Style Potatoes

Adapted from: Cookery for Entertaining (Marlene Sorosky)

4 lbs White Rose Potatoes
Boiling salted water
3 Tablespoons butter or margarine
3 Tablespoons vegetable oil
1 1/4 teaspoons salt
2 Tablespoons of chopped parsley (Optional)

Peel potatoes. Slice in half lengthwise. Cut into 1-inch slices to make pieces about 1" x 1" x 1 1/2"
Cut a thin strip of potato from corners, so edges are slightly rounded. To keep from discoloring, drop each slice as it is trimmed into a bowl of cold water; drain. In a large saucepan, cook potatoes in boiling salted water to cover for 5 minutes; drain. At this point, potatoes may be held at room temperature several hours or refrigerated overnight.

Before baking, preheat oven to 475. Place butter or margarine and oil in a 13" x 9" baking dish. Heat in oven until melted. Add potatoes and salt. Toss gently to coat thoroughly. Bake 50 minutes to one hour, stirring occasionally, until potatoes are golden brown. Place on a platter. Sprinkle with parsley, if desired. Makes 8 servings.

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