One time on Usenet, "Felice Friese" > said:
>
> "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...

> 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.

Well, one way or the other, I'll be trying these. Thanks,
Felice... :-)

--
Jani in WA