Clarified Butter For Potatoes Recipes

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CLARIFIED BUTTER



Clarified Butter image

Provided by Alton Brown

Time 50m

Yield Approximately 1 1/4 pounds clarified butter

Number Of Ingredients 1

1 1/2 pounds unsalted butter, cut into 1-inch pieces

Steps:

  • Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.

YUKON GOLD POTATOES SAUTEED IN CLARIFIED BUTTER



Yukon Gold Potatoes Sauteed in Clarified Butter image

From Cooking Light Magazine. Clarifying the butter is simple and does not take long. The clarified butter adds even more color to the yukon golds.

Provided by iris5555

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
1/4 cup clarified butter
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, minced

Steps:

  • Place potatoes in a saucepan; cover with water. Bring to a boil.
  • Reduce heat; simmer 2 minutes.
  • Drain and let stand for 2 minutes.
  • To clarify butter: Place 1/2 cup butter in a medium saucepan over medium low heat; cook 5 minutes or until butter is completely melted.
  • Skim solids off top with a spoon and discard solids.
  • Slowly pour remaining butter out of pan leaving remaining solids in pan; discard those solids. You will have about 1/3 cup of butter (a little more than you need for this recipe).
  • Heat 1/4 cup clarified butter in a large nonstick skillet over medium-high heat.
  • Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally.
  • Stir in parsley and remaining ingredients; cook 30 seconds.

Nutrition Facts : Calories 200, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 153.5, Carbohydrate 34.5, Fiber 3.1, Sugar 1.5, Protein 3.3

CLARIFIED BUTTER FOR POTATOES



Clarified Butter for Potatoes image

Use this recipe to make Potato Galettes and Rosti Potatoes. Because this butter has no milk solids, it can withstand higher cooking temperatures without burning.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2/3 cup

Number Of Ingredients 1

1 cup (2 sticks) unsalted butter

Steps:

  • Melt butter in a small saucepan over low heat until foamy and milk solids have fallen to bottom of pan, about 15 minutes. Remove from heat, and let cool.
  • Carefully skim foam from top, and discard. Slowly pour liquid butter into a bowl or storage container, leaving the solids behind. Use immediately, or keep covered in refrigerator up to 1 month.

FRANCIS MALLMANN'S CLARIFIED BUTTER



Francis Mallmann's Clarified Butter image

This recipe from chef Francis Mallmann ("Seven Fires") is used to make his mouthwatering Patagonian Potato Galette.Photo credit: Santiago Solo Monllor

Provided by Martha Stewart

Yield Makes about 1 1/2 cups

Number Of Ingredients 1

2 cups (4 sticks) unsalted butter

Steps:

  • Place butter in a medium saucepan over medium-low heat; do not stir. Remove saucepan from heat and carefully spoon foam from top and discard.
  • Pour butter through a fine mesh strainer lined with cheesecloth into a medium bowl; let cool.

CLARIFIED BUTTER



Clarified Butter image

We make clarified butter to remove the milk solids, which are what burn when cooking with high heat. Keep a jar in the fridge to use for pan frying, or to drizzle over veggies, rice and, of course, seafood! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 3/4 cup.

Number Of Ingredients 1

1 cup unsalted butter, cubed

Steps:

  • In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam., Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.

Nutrition Facts : Calories 130 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SAUTEED POTATOES



Sauteed Potatoes image

Categories     Potato     Side     Sauté     Quick & Easy     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 3

4 pound russet (baking) potatoes, peeled and cut into 1-inch cubes
6 tablespoons clarified butter
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan and parboil gently, uncovered, 4 minutes. Drain well in a colander and let stand until dry, about 5 minutes.
  • Preheat oven to 350°F.
  • Heat 3 tablespoons clarified butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of potatoes, shaking skillet and turning potatoes occasionally, until golden brown on all sides, 4 to 6 minutes. Season with salt and pepper. Reduce heat to moderately low and cook potatoes, turning them, until tender, about 5 minutes more. Transfer to a baking sheet and sprinkle with parsley, then keep warm in oven. Sauté remaining potatoes in same manner.

SCALLOPED POTATOES II



Scalloped Potatoes II image

Potatoes layered with butter, milk and seasonings.

Provided by BUCHKO

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 2h30m

Yield 8

Number Of Ingredients 5

3 pounds potatoes, thinly sliced
salt and pepper to taste
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced
1 quart whole milk, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
  • Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
  • Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 42 g, Cholesterol 35.1 mg, Fat 12.8 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 7.8 g, Sodium 120.5 mg, Sugar 6.9 g

POTATOES PARISIENNE



Potatoes Parisienne image

Categories     Potato     Side     Sauté     Vegetarian     Low/No Sugar     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 4

2 russet (baking) potatoes, peeled
3 tablespoons clarified butter
For the clarified butter
unsalted butter, cut into 1-inch pieces

Steps:

  • Clarify butter:
  • In a heavy saucepan melt the butter over low heat. Remove the pan from the heat, let the butter stand for 3 minutes, and skim the froth. Strain the butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving the milky solids in the bottom of the pan. Pour the clarified butter into a jar or crock and store it, covered, in the refrigerator. The butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth of its original volume.
  • Make the potatoes:
  • Scoop out balls from the potatoes with a small melon-ball cutter and dry them well. In a heavy skillet heat the butter over moderately high heat until it is hot but not smoking and in it sauté the potatoes, shaking the skillet, until they are golden brown. Sprinkle the potatoes with salt and pepper to taste, reduce the heat to moderately low, and cook the potatoes, covered, shaking the skillet occasionally, for 12 to 15 minutes, or until they are tender.

POTATOES FONDANT RECIPE BY TASTY



Potatoes Fondant Recipe by Tasty image

Fondant potatoes, also known as melting potatoes, are a classic French delicacy that seem like something only fancy chefs can whip up, but are actually quite simple to make. Yukon gold potatoes are cut into cylinders, pan-fried until crispy, then transferred to the oven to braise in a buttery herb bath for a crispy-on-the-outside texture that's deceptively creamy on the inside. Don't forget to eat the roasted garlic with the potatoes-it's the best part!

Provided by Kelly Paige

Categories     Sides

Time 50m

Yield 3 servings

Number Of Ingredients 9

2 tablespoons canola oil
1 ½ lb yukon gold potato, peeled, ends trimmed, cut into 2-inch-long (5 cm) cylinders
kosher salt, to taste
4 tablespoons unsalted butter
1 sprig fresh rosemary
3 sprigs fresh thyme
6 large cloves garlic, smashed
1 cup chicken stock
freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 400°F (200°C).
  • Heat the canola oil in a large cast iron skillet over medium-high heat.
  • Season the potatoes with salt, then add to the hot skillet, flat-side down. Sear for about 5 minutes, until golden brown, then flip and cook on the other flat side for another 5 minutes.
  • Add the clarified butter, rosemary, thyme, and garlic to the skillet. Let the butter melt, then use a large spoon to baste the potatoes with the butter until coated, about 30 seconds.. Add the chicken stock and bring to a boil.
  • Transfer the skillet to the oven and roast the potatoes for 35 minutes, or until tender.
  • Spoon the pan sauce over the potatoes and garnish with freshly ground black pepper.
  • Enjoy!

Nutrition Facts : Calories 608 calories, Carbohydrate 51 grams, Fat 43 grams, Fiber 3 grams, Protein 3 grams, Sugar 4 grams

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