Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sautéed Potatoes

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Sautéed Potatoes Empty Sautéed Potatoes

    Post by Lobo Tue 19 Jan 2016, 11:02 pm

    Sautéed Potatoes Img39l
    Sautéed Potatoes
    Sautéed Potatoes Translucent
    Be the first to Write a Review
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 6
    This timeless dish is updated using a variety of potatoes for an interesting mix of color and texture.






    • 11

    Ingredients:


    • 6 small Yukon Gold potatoes
    • 6 fingerling potatoes
    • 6 small red potatoes
    • 10 green onions, including tender green
        portions, cut into 1/2-inch lengths
    • 1 Tbs. chopped fresh savory or 1 tsp.
        dried savory
    • 5 Tbs. unsalted butter
    • 1/4 cup vegetable oil, plus more as needed
    • Salt and freshly ground pepper, to taste
    • 1/4 cup chopped fresh flat-leaf parsley

    Sautéed Potatoes Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Have ready a large bowl of cold water. Peel the Yukon Gold potatoes, cut into slices 1/8 inch thick and immediately drop into the water. Cut but do not peel the fingerling and red potatoes the same thickness and add to the water. (The potatoes can be left in the water for up to 4 hours before cooking.) Drain and pat dry with paper towels just before frying.

    In a bowl, toss the green onions with the savory. In a large, heavy cast-iron fry pan over high heat, melt the butter with the vegetable oil. When the foam subsides, add the potatoes in batches alternately with the green onions, season with salt and pepper, and allow an even brown crust to form on the bottom, 8 to 10 minutes. Using a metal spatula, turn the potatoes over, shaking the pan to redistribute the potatoes. If necessary, add more oil and adjust the heat to prevent burning. Continue cooking until browned on the bottom, about 5 minutes.

    Reduce the heat to medium-low, cover and cook until the potatoes are almost tender, about 10 minutes. Uncover, increase the heat to medium-high, and carefully turn often until the potatoes are cooked through, about 5 minutes more. Season with salt and pepper, sprinkle with the parsley and serve.
    Adapted from Williams-Sonoma Lifestyles Series, Brunch Entertaining, by Janeen Sarlin (Time-Life Books, 1999).

      Current date/time is Fri 29 Mar 2024, 3:55 am