Recipe information
Yield
for 1 1/2 pounds boiling potatoes, to serve 4
Ingredients
Preparation
Step 1
Peel the potatoes and cut into 3/4-inch cubes; drop into cold water to remove starch. Drain, and dry on towels. Sauté over high heat in 3 tablespoons clarified butter, or 2 tablespoons butter and 1 tablespoon oil, tossing frequently until nicely browned. Lower heat; season lightly with salt, pepper, and, if you wish, Provençal herbs (see p. 44). Cover and cook 3 or 4 minutes, until tender. If not serving at once, keep warm for 15 minutes or so, uncovered. To serve, raise heat to moderately high, then toss in a spoonful of chopped shallots and parsley, plus a tablespoon or so more of butter. Toss again for several minutes, and serve.
Clarified Butter—for Sautéing
Step 2
The simple system: melt the butter and pour the clear yellow liquid off the milky residue. The professional, long-keeping method: bring the butter to the slow boil in a roomy saucepan and boil until its crackling and bubbling almost cease; pour the clear yellow butter through a tea strainer into a jar, where it will keep for months in the refrigerator or freezer.
