"Sheldon" > wrote in message
oups.com...

> 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 ...


Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a quick
parboil. And eggs? This is a recipe for fried potatoes, Sheldon, not a
potato omelet.

Felice


> 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.
>
>