Pommes de Terre Chateaubriand
Active time: 45 min Start to finish: 45 min
Cooks' note:
• Potatoes may be parboiled 1 day ahead and cooled, then chilled, covered. Bring to room temperature before sautéing.
Recipe information
Yield
Makes 8 servings
Ingredients
4 lb russet (baking) potatoes
3/4 stick (6 tablespoons) unsalted butter
Garnish: finely chopped fresh parsley
Special Equipment
a 1 1/4-inch olive-shaped melon-ball cutter
Preparation
Peel potatoes and put in a bowl of cold water. Scoop as many balls from potatoes as possible, transferring them to another bowl of cold water as cut. Drain potato balls, then parboil in boiling salted water 5 minutes. Drain in a colander and air-dry 2 minutes.Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté potatoes, shaking skillet frequently, until golden, 10 to 12 minutes. Season with salt and transfer to a serving bowl with a slotted spoon.
