On Nov 4, 3:37?pm, "Felice Friese" > wrote:
> OK, Pommes de Terre Miettes, s'il vous plait.This is my take on an old NYT
> recipe: It's a three-step process, but not a long one, and they really are
> good. Had them this morning with applesauce and Tillamook cheddar spears.
>
> 2 pounds Idaho or russet potatoes (or Yukon Golds)
> 1/4 cup vegetable oil
> 2 tablespoons butter or (gasp) bacon fat
> salt and white pepper to taste
> 2 tablespoons finely chopped parsley
>
> Step 1. Cut potatoes into 3/8-inch cubes and drop in cold water. Drain, add
> to a saucepan, cover with water and bring to a boil. Drain immediately and
> dry in a towel.
> Step 2. In a nonstick skillet large enough to hold the potatoes in one
> layer, cook them in hot oil over high heat, shaking and stirring
> occasionally, for 5 minutes or until they are lightly browned.
> Step 3. Drain the potatoes in a colander and return them to the skillet. Add
> butter (or bacon fat), salt and pepper. Toss over high heat for about 5
> minutes or until crisp. Serve with parsley sprinkled over.
>
> Felice

How many times are you going to sterilize and wash a potato... lotta
labor for nothing. I do sauted diced spuds probably once a week...
just toss 4 big diced taters into my big stainless steel pan with like
an ounce of olive oil and an ounce of butter. Brown over low heat for
like 45 minutes, flipping occasionally with a spatula... when nicely
browned make a nice heap in the middle of the pan and pour in like six
well beaten eggs. Keep the heat low, when about 3/4 set flip to the
other side... use a spatula to flip in sections if need be, can save a
mess. An excellent meal for two... and there are infinite versions on
this theme, add onion, peppers, any kind of meat, whatever herbs,
'shrooms... even rice, pasta, beans.. whatever. If you wanna et the
spuds au jus go right ahead... pass the Heinz. And my way has no foo
foo name.