Stewed Potatoes (Pommes etuvees) a la Walde

Ingredients

• Peel the potatoes, cut in even thin slices
• put in a frying pan with some butter
• onion juice
• pepper
• salt

Method

1. 1

   Put in cold water for about one hour, dry on a cloth; put in a frying pan with butter, onion juice, pepper, and salt, and let fry until golden brown underneath.

2. 2

   Carefully turn the potatoes over, let brown again until all are brown; shake the pan, leave for a few minutes.

3. 3

   Turn out in the shape of an omelet.

4. 4

   Sprinkle with chopped parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 410. The excerpt below is the record exactly as published.

Stewed Potatoes ( Pommes etuvees ) a la Walde Peel the potatoes, cut in even thin slices, put in cold water, for about one hour, dry on a cloth; put in a frying pan with some butter, onion juice, pepper, and salt

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