PAN-CRISPED POTATOES (MARK BITTMAN)
Make and share this Pan-Crisped Potatoes (Mark Bittman) recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10-15 minutes; drain well.
- Heat the oil over med-high heat in a 12-inch nonstick skillet for 3-4 minutes.
- You can use more oil for crisper potatoes or less oil to cut the fat.
- Add in the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10-20 minutes.
- Add in the garlic and continue to cook for 5 minutes more, stirring frequently.
- Taste and adjust seasoning if necessary, then serve.
Nutrition Facts : Calories 295.2, Fat 13.7, SaturatedFat 1.9, Sodium 14, Carbohydrate 39.9, Fiber 5, Sugar 1.8, Protein 4.6
PAN-CRISPED POTATOES
The late, great Pierre Franey-author of The 60-Minute Gourmet showed me how to make these twenty years ago (of course he used butter), and I have been making them weekly ever since.
Yield makes 4 servings
Number Of Ingredients 4
Steps:
- Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10 to 15 minutes. Drain well.
- Heat the oil over medium-high heat in a 12-inch nonstick skillet for 3 or 4 minutes. You can use more oil for crisper potatoes or less oil to cut the fat. (You can also use butter or a combination if you prefer.) Add the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes.
- Add the garlic and continue to cook for 5 minutes more, stirring frequently. Taste and adjust the seasoning if necessary, then serve.
SKILLET-FRIED POTATOES
Provided by Jhumpa Lahiri
Categories breakfast, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut potatoes, peeled or not, into large chunks no more than two inches across. Salt a pot of boiling water and cook potatoes until just done. (A sharp knife should easily glide in, but potato should not slide off knife immediately.) Drain. This step can be completed in the cool of the morning; cover potatoes and refrigerate until ready to use.
- Heat half an inch of olive oil in a large cast-iron skillet. When hot, add potatoes and garlic cloves and fry, nudging now and again, until crisp and golden, 15 to 20 minutes. Shower with salt and, if desired, chopped herbs and black pepper. Serve immediately.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 20 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 382 milligrams, Sugar 1 gram
ROSEMARY SAUCE
Make and share this Rosemary Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 35m
Yield 5 ounces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Reduce white wine to approximately 4 to 5 ounces by simmering.
- Add shallots and rosemary, and continue simmering, stirring occasionally.
- When the mixture has been reduced to approximately 1½ to 2 ounces, add heavy cream and further reduce to 4 ounces.
- Whisk in Dijon mustard.
- Serve immediately.
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