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POTATOES PARISIENNE

Source of Recipe

Carenna


List of Ingredients

2 russet (baking) potatoes, peeled
3 tablespoons clarified butter




Recipe

For the clarified butter
unsalted butter, cut into 1-inch pieces

Clarify butter:
In a heavy saucepan melt the butter over low heat.
Remove the pan from the heat, let the butter stand for
3 minutes, and skim the froth. Strain the butter
through a sieve lined with a double thickness of
rinsed and squeezed cheesecloth into a bowl, leaving
the milky solids in the bottom of the pan. Pour the
clarified butter into a jar or crock and store it,
covered, in the refrigerator. The butter keeps,
covered and chilled, indefinitely. When clarified,
butter loses about one fourth of its original volume.

Make the potatoes:
Scoop out balls from the potatoes with a small
melon-ball cutter and dry them well. In a heavy
skillet heat the butter over moderately high heat
until it is hot but not smoking and in it sauté the
potatoes, shaking the skillet, until they are golden
brown. Sprinkle the potatoes with salt and pepper to
taste, reduce the heat to moderately low, and cook the
potatoes, covered, shaking the skillet occasionally,
for 12 to 15 minutes, or until they are tender.

Serves 2.