Zac doing stuff

Courtesy of Alice B. Toklas (The Alice B. Toklas Cookbook)…

Found this recipe while browsing the aforementioned cookbook, which by the way is a fantastic read (reads more like a memoir with recipes interspersed). The original calls for two pounds of potatoes but since I’m generally cooking for just myself or my girlfriend I’ve modified the recipe for two.

Ingredients

2 large Russet potatoes (or 3 large Yukon Golds)
1/4 cup salted butter (if you’ve only got unsalted, you’ll want to salt more at the end)
salt (to taste)

Preparation

Wash and partially peel the potatoes. You can leave them unpeeled as well, either works. Melt the 1/4 cup of butter on medium heat in a medium frying or sauce pan (8 to 10 inch pan). Once the butter is melted, put the potatoes in the pan, stirring occasionally. It should take about 15 minutes to brown (on all sides). The potatoes should be crisp on the outside and soft on the inside. Once done, salt to taste, no pepper.

NOTE: This recipe is actually very close to the recipe for pommes sarladaises, which are the archetypal side served with duck confit (my favorite dish). The primary difference is you swap the butter for rendered duck fat. An amazing dish with a more gamy flavor.