Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Potato Savonettes




Source of Recipe


viaje barato


List of Ingredients




4 Idaho potatoes UNpeeled, 10 to 12 ounces each
2 tablespoons unsalted butter
1 tablespoon canola oil
1/4 teaspoon salt
2/3 cup water


Recipe



Preheat oven to 425

Cut the potatoes crosswise into 1" thick slabs.

Rinse the potatoes and dry them thoroughly with paper towels. Arrange in one layer in an oven-proof nonstick pan, like a cast iron skillet. Add the butter, oil, salt and water--the water should almost cover the potatoes. Bring to a boil over high heat and boil vigorously for 1 minute.

Put the pan of potatoes in the 425 degree oven for 30 minutes. By then the water should have evaporated and the potatoes should be browning in the butter and oil. If they are not quite brown enough on the underside, return the pan to the top of the stove and cook over high heat until they are nicely browned underneath.