Potatoes tossed in Butter

Ingredients

• about 2 lb. of very small potatoes
• season them with pepper
• season them with salt
• sprinkle over a little chopped parsley
• Melt some clarified butter

Method

1. 1

   Wash the potatoes, boil them in salted water, drain and peel.

2. 2

   Cut into thin slices.

3. 3

   Melt clarified butter in a frying pan, add potatoes, season with pepper and salt, and toss until nicely colored.

4. 4

   Dish up and serve quickly.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 76. The excerpt below is the record exactly as published.

Potatoes tossed in Butter. When sauteing potatoes in butter, very mealy ones should not be used, as they are more liable to break during the process of cooking. After having well 156 HOW TO COOK VEGETABLES. washed the potatoes, boil them in. salted water. Then drain and peel them, and cut them into thin slices. Melt some clarified butter in a frying-pan or saute-pan. When hot put in the potatoes, season them with pepper and salt, and toss them in the pan over a clear fire until they are a nice colour. Dish up the potatoes and sprinkle over a little chopped parsley. Dish up and serve quickly. Sauteed Potatoes. Boil the potatoes in their jackets ; when done, drain them and let them get cold, then remove the skins and cut into slices. Put them in a frying pan with clarified butter and toss them over the fire till nicely browned. Sprinkle over some chopped parsley, and serve on a hot dish. Potato Kromeskis. Cook about a dozen new potatoes and when cold cut them into small dice. Cut in similar manner one dozen small white mushrooms and chop finely 4 oz. cooked lean ham. Mix these ingredients to- gether with some well reduced Bechamel or Allemande sauce. Season with salt, pepper, a pinch of cayenne, and a little grated nutmeg ; put this mixture to cool on ice. When cold, divide into small proportions, roll each separately in a piece of thin pancake. Dip each kromeski in frying batter, and fry in very hot fat, moving the kromeskis constantly with a skimmer. When crisp and of a golden brown, drain, dish up, and garnish with fried parsley. Baked Potato Quenelles. Bake 8 potatoes in the oven, remove the pulp and rub it through a wire sieve. Put the puree in a stew- pan with 1 oz. of butter and a little cream, season with salt and pepper, and add the yolks of 3 eggs and the whites of 2 whisked to a stiff froth. Shape the puree with a teaspoonful the same as for POTATOES. T57 quenelles, place them on a buttered baking tin, brush them over with beaten egg mixed with melted butter, and bake them in a hot oven to a nice brown colour. Dish up and serve hot. Potatoes a la Minute. Wash and peel some potatoes, cut them into slices of about ^ in. in thickness, put into salted boiling water and if of good quality they will be done in a few minutes. Strain off the water, place the potatoes in a hot dish, put a few small pieces of fresh butter on top, and serve immediately. Rissole Potatoes. Wash and wipe about 2 lb. of very small potatoes. Boil them in water in their jackets ; next peel them carefully, place them in a frying basket and plunge them into a pan of hot fat and fry till they are of a golden colour. Take up, drain them and season with salt. Dish up and serve hot. Potatoes a la Poulette. Wash and scrape or peel some new potatoes, boil them quickly in salted water, to which the juice of a lemon is added. When done, drain them and put them into a stew-pan with some butter kneaded with a small quantity of flour ; moisten with milk or white stock and let simmer. Lastly add the beaten yolks of 2 eggs, season to taste, dish up, and serve hot. Potatoes a la Hollandaise. Choose small Dutch potatoes, well wash, peel, and boil them till tender in salted water for about ^ hour. Then drain and put them in a vegetable dish. Serve them with a little fresh melted butter poured over. Anna Potatoes. Wash, peel, and trim 8 to 10 long-shaped potatoes ; slice them as thinly as possible. Wash, drain, and dry the slices on a cloth, then season them with salt

Cook this with the app: pantry check, scaling, and the assistant.