"Little Malice" > wrote in message
...
> One time on Usenet, "Felice Friese" > said:
>
>> 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.
>
> This method reminds me of "boiled and fried potatoes", something
> DH's enjoyed as a kid. But I'm lazy! Does one need to boil them
> if they're going to be fried twice? Or would skipping that step
> leave the spuds too raw? DH made double-cooked french fries last
> night and they were crunchy but creamy on the inside, so maybe
> that extra time being boiled is worth it...
>
> --
> Jani in WA

I find that parboiling avoids the problem of frying alone and having them
overcooked on the outside and undercooked on the inside. BTW, it's the
second frying, in this recipe, that adds the flavor, whether it's butter or
bacon fat.

That said, I don't do fried pots this way all the time. Sometimes I just cut
'em and toss 'em in the skillet.

Felice