Mrs. Regueiro's Plate: Potatoes Sautéed in Butter

Tuesday, April 13, 2010

Potatoes Sautéed in Butter

I couldn't decide which way I wanted to prepare the potato to go along with the Boeuf Bourguignon. I immediately thought that about mashed potatoes, because the sauce from the Bourguignon would act like gravy on top of it and it would have been easier to prepare.  But as suggested by Julia, she lists boiled potatoes to traditionally accompany the dish. You want something simple to balance the substantial cut of beef, and butter and potatoes is ideal. I'll take your word for it Julia, and oh my goodness butter does make everything better. This side dish proves it!

Potatoes Sautéed in Butter
Adapted from Julia Child - Mastering the Art of French Cooking
2 pounds "boiling" or baby potatoes, peeled
3 to 4 tablespoons clarified butter or 2 tablespoons of butter & 1 tablespoon olive oil
2 tablespoons of minced thyme and more butter for garnish
1. Prepare the potatoes, boil them for 15 minutes until boiling hot. Remove and drain. Pat dry with a towel.
2. Add enough butter and oil to the skillet to film it by 1/16 inch and set over moderately high heat. When the butter foam in the butter and oil mixture begins to subside, put the potatoes in the skillet. Leave them for 2 minutes, regulating heat so butter is always very hot but not coloring. Then shake the skillet back and forth to roll the potatoes and to sear them on another side for 2 minutes. Continue thus for 4 to 5 minutes more until the potatoes are a pale golden color all over, indicating that a seared, protective film has formed over them, so that they will not stick to the pan.
3. Then sprinkle the potatoes with salt and roll them again in the skillet.
4. Lower heat, cover the skillet, and cook the potatoes for about 15 minutes, shaking them every 3 to 4 minutes to prevent their sticking to the skillet, and to insure an even coloring. *It's a beautiful golden brown, and smells like buttery heaven.*
5. The potatoes are done when they yield slightly to the pressure of your finger and have a nice, fairly even, golden brown color.
6. Then off heat, add 2 tablespoons of softened butter, and herbs, sprinkle with a little bit of salt and pepper and roll the potatoes in the skillet.

Review: My new favorite way to eat potatoes! Very delectable and a buttery heaven.
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