Chateau Potatoes

These take a while but they are worth the wait, better than french fries!

Chateau Potatoes

Potatoes, waxy                         5 lb.    

Salt                                           TT

Clarified butter                          6 fl. oz.

White pepper                            TT

Whole butter                             2 oz.

-Peel the potatoes if desired. Cut the potatoes into 2” lengths and tournee.

-Place the potatoes in a pan of salted water. Bring to a simmer and parcook the potatoes for approx. 5 minutes. They should still be raw in the middle.

-Remove the potatoes from the water and spread on a pan so that the steam is releases and the potatoes dry completely.

-Heat an appropriately sized sauté pan over medium heat. Add enough clarified butter to cover the bottom of the pan approx. ¼” deep. Saute the potatoes in batches, adding more butter as needed and turning them often until all sides are golden brown. If the potatoes are properly browned but not fully cooked, place them in a 350 F oven for a few minutes until tender.

-Season the potatoes with salt and white pepper and toss in a small amount of whole butter and parsley at service time.