Recipes For 2009

Pomme De Terre Sauted

This recipe is good for 4 to 6 people.

• 2 lbs. (5 to 6 cups) "boiling" potatoes or new potatoes
• 3 to 4 tablespoons clarified butter or 2 tablespoons butter and 1 tablespoon oil, more if needed
• A 10 or 11-inch heavy skillet large enough to hold all the potatoes easily in one layer
• 1/4 tsp salt

A heavy, close-fitting lid for the skillet

Cut the potatoes into 2 inches long and 1 inch wide if using large potatoes. Small new potatoes can be cut in half. It is important that the potatoes are very dry. Add enough clarified butter or the butter and oil to the skillet to film it by 1/16 of an inch and set over moderately high heat. When butter is hot but not coloring, add potatoes to skillet. Leave for 2 minutes, making sure the heat is hot but not coloring the potatoes. Shake skillet back and forth to roll the potatoes and to sear them on another side for 2 more minutes. Continue for 4-5 more minutes until the potatoes are a pale golden color all over.

Then sprinkle the potatoes with salt and roll them again in the skillet.

Lower heat, cover the skillet, and cook the potatoes for about 15 minutes, shaking every 3 to 4 minutes to prevent them sticking to the skillet, and to ensure even coloring.

They are done when easily pierced with a knife tip or they yield slightly when you press with your finger.

2-3 tablespoons softened butter 2 -03 tablespoons minced parsley, chives, or fresh tarragon, or a mixture of green herbs Big pinch of pepper

Turn off, add the butter and herbs, sprinkle on the pepper, and roll the potatoes in the skillet so they glisten with herbs and butter.

Arrange the potatoes around your plate in a pretty manner.