![]() |
Picture from thibeaultstable. Image Credit Ann |
Parisienne
Potatoes
“Parisienne
Potatoes are traditionally just panned fried, but you can also deep fry them.” Ann
Ingredients:
3 or 4 large
Russet Potatoes
2 tablespoons
Olive oil
2 tablespoons
Butter
2 cloves of
Garlic
Salt and
pepper, to taste
Parsley,
rosemary or thyme
Preparation:
Using a melon
baller, make round balls from large peeled potatoes or you can cut the potatoes
into small cubes.
Potatoes can
be cut up ahead of time and left to soak in cold water.
In a large
frying pan, heat olive oil and butter.
Dry the
potatoes really well and add them to the pan.
Sauté,
shaking the pan occasionally until golden brown and the potatoes are tender.
Add minced
garlic and salt and pepper to taste.
Shake to
distribute and cook for about 30 seconds.
Remove from
heat.
Add fresh herb of choice, parsley, rosemary or thyme.
Serve while
hot.
You can combine
this excellent recipe with some others from our collection.
Enjoy this
recipe and many more when visiting thibeaultstable.
No comments:
Post a Comment