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Sauteeed Potatoes with Parsley and Garlic
Yield: 2 main or 4 side-dish
Ingredients:
2 large russet potatoes
45 ml butter (clarified)
3 ml salt
freshly ground pepper
45 ml chopped parsley
2 cloves garlic, chopped very fine
Method:
1. Bring a large pot of water to a boil.
2. Peel potatoes, cut into 6 mm (1/4") thick rounds. Add to boiling water; blanch 1 min.
3. Drain in colander (or sieve). Refresh in cold water. Drain well and pat dry.
4. Heat clarified butter to hot (but not smoking). Use medium-high heat. Add just enough potatoes to fill pan with 1 layer.
5. Saute potatoes around in pan to brown them evenly. Test for doneness by poking with a knife (firm yet tender).
7. Remove pan from heat. Place potatoes in heated serving dish. Add parsley and garlic, salt and pepper. Toss well.
8. Serve immediately. |