Wednesday, November 18, 2009

Skillet Potatoes




Serves 2 as a side

Ingredients:

3 Potatoes (Russet, or Idaho) cubed in 1/4 in cubes
2 Cloves Garlic minced
2 Scallions chopped
3 Sprigs Parsley chopped
Vegetable Oil
Butter
Salt
Pepper

Directions:
Wash the Potatoes, and cube them. Start out by squaring off the Potato, cutting planks, then long sticks, and finally cubes.


 


Once you have cubed the potato, place the cubes into a pot with enough cold water to cover them. Salt the water, and bring the water to a boil. Cooking tip: When boiling potatoes, always place the potatoes in cold water and then bring the water to a boil. Once the water starts to boil set a timer for 5 minutes. You just want to parboil the potatoes, or cook them a little bit in order to reduce our cooking time once we put them on the skillet. After 5 minutes, drain the water, and set the potatoes aside. Heat up a skillet or sauté pan using medium to high heat. You want to get the pan hot before we add any oil. It is important that the pan is nice and hot before you add any oil to the pan. Coat the pan with oil, and sauté the Potatoes in a single layer until browned on one side. Do not use Olive Oil, it will burn, and fill your kitchen with smoke! You can use any high smoke point oil like Vegetable or Canola, or if you are lucky enough to have some, Duck Fat. Be careful when putting the Potatoes in the pan, if they are still wet, you may get a little splattering from the water reacting with the hot oil. Once the Potatoes are browned on one side, toss the potatoes in the pan. Cooking tip: Gather the potatoes on the far side of the pan before you try to toss them, this will allow you to toss them with just a quick flick of the wrist.



If you are nervous about tossing the potatoes, don’t worry it is easy, and you can practice with a piece of toast in a pan until you have enough confidence. Continue browning and tossing the potatoes until most of the potatoes are browned on most sides. If you are cooking a complete meal, you can remove the potatoes from the heat at this time. If everything else in your meal is ready to go, continue heating the potatoes in the sauté pan, and add the Garlic and cook until fragrant. Toss in the Scallions and Parsley along with a dollop of butter. Season with Salt and Pepper to taste. The Potatoes are ready to serve, and make a perfect side for many meals.


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