| Cuisine: French | Type: Side Dish | Serves: 6 |
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Source:
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Julia Child, Volume II, page 390 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 lbs. of boiling potatoes 3 tbs. butter 2 tbs. olive oil Grated peel of 1/2 lemon 2 lg cloves garlic, mashed Big pinch of nutmeg Salt and pepper 1 tbs. chopped basil 2 to 3 tbs. chopped fresh parsley 2 tbs. additional butter 1 tbs. lemon juice |
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Instructions:
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Peel the potatoes and cut into slices 1/4 inch thick and about 1-1/4 inches in diameter. Drop into boiling, salted water and boil about 5 minutes or until barely tender. Do not overcook. Drain thoroughly. Film a frying pan with an 1/8 in layer of melted butter and oil. Set over moderately high heat, and when very hot (but not smoking) add enough potatoes to make 1 full layer in the bottom of the pan. Toss and turn frequently for several minutes, shaking and swirling the pan by its handle. (I use a spoon - Rick.) Do this until they start to brown lightly. Add some more potatoes and continue to toss them in the pan until the new addition is beginning to brown. If necessary add a little more butter and oil. Continue with all the potatoes. When all potatoes are lightly brown, toss with the lemon peel, garlic, nutmeg, salt and pepper. Continue sautéing and tossing several minutes more until potatoes are as brown as you want. You can cook ahead to here. Keep the potatoes warm over very low yeat. Do not cover. The potatoes will keep 1/2 hour this way. Just before serving, reheat to sizzling and toss with herbs and butter. Check the seasoning. toss with lemon juice. Turn out onto a hot plate and serve immediately. |
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Related recipes:
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None |
2001-03-10