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

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.

On Nov 4, 12:37 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. [snip ingredients]
>
> 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.

You can stop here and hold the potatoes for finishing later.

> 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. [snip]

Or, you can stop here. An advantage to this method is ease in
bringing the whole meal together at the same time. -aem

"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.
>
>

Felice wrote:

>> 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.

Please excuse Sheldon. He's old and incontinent.

Bob

Felice Friese wrote:
>
> This is a recipe for fried potatoes, Sheldon,

Fried potatoes is not a recipe, it's perhaps a step for a recipe,
perhaps.

"Bob Terwilliger" > wrote in message
...
> Felice wrote:
>
>>> 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.
>
> Please excuse Sheldon. He's old and incontinent.
>

I guess his brains are leaking out of his ass. lol

Oh pshaw, on Mon 05 Nov 2007 04:54:45a, cybercat meant to say...

>
> "Bob Terwilliger" > wrote in message
> ...
>> Felice wrote:
>>
>>>> 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.
>>
>> Please excuse Sheldon. He's old and incontinent.
>>
>
> I guess his brains are leaking out of his ass. lol
>
>
>

Again?

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

When I tried to take an ego trip I got stopped at
the border

One time on Usenet, "Bob Terwilliger" > said:
> Felice wrote:
>
> >> 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.
>
> Please excuse Sheldon. He's old and incontinent.

For a second there, I thought you said "incoherant"...

--
Jani in WA

"Little Malice" > wrote in message
...
> One time on Usenet, "Bob Terwilliger" > said:
>> Felice wrote:
>>
>> >> 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.
>>
>> Please excuse Sheldon. He's old and incontinent.
>
> For a second there, I thought you said "incoherant"...
>
> --
> Jani in WA

That, too, at times.

Felice

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

Little Malice wrote:
>
> 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

Have made fried potatoes from raw potatoes without any pre-cooking.
Works just fine but they must be thinly sliced or small cubes.

"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

"Felice Friese" > wrote in message
. ..
>
> I find that parboiling avoids the problem of frying alone and having them
> overcooked on the outside and undercooked on the inside.

Turn the heat down and you won't have that problem.



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.

I never parboil or precook fried potatoes. Slice or dice and fry until
crispy and cooked.

Ms P

Oh pshaw, on Mon 05 Nov 2007 05:59:54p, Little Malice meant to say...

> One time on Usenet, "Bob Terwilliger" >
> said:
>> Felice wrote:
>>
>> >> 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.
>>
>> Please excuse Sheldon. He's old and incontinent.
>
> For a second there, I thought you said "incoherant"...
>

For him, one is about the same as the other.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

When I tried to take an ego trip I got stopped at
the border

On Mon, 5 Nov 2007 20:01:00 -0500, "Felice Friese"
> wrote:

>
>"Little Malice" > wrote in message
...
>> One time on Usenet, "Bob Terwilliger" > said:
>>> Felice wrote:
>>>
>>> >> 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.
>>>
>>> Please excuse Sheldon. He's old and incontinent.
>>
>> For a second there, I thought you said "incoherant"...
>>
>> --
>> Jani in WA
>
>That, too, at times.
>
>Felice
>

thank god we only see evidence of his incoherence here.

your pal,
blake

One time on Usenet, blake murphy > said:
> On Mon, 5 Nov 2007 20:01:00 -0500, "Felice Friese"
> > wrote:
> >"Little Malice" > wrote in message
> ...
> >> One time on Usenet, "Bob Terwilliger" > said:
> >>> Felice wrote:

> >>> >> 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.

> >>> Please excuse Sheldon. He's old and incontinent.

> >> For a second there, I thought you said "incoherant"...

> >That, too, at times.

> thank god we only see evidence of his incoherence here.
>
> your pal,
> blake

Heh! Good point -- thankfully Usenet's a digital medium...

--
Jani in WA

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

I put a bit of margarine in a large teflon pan.
Dump in a layer of Ore-Ida frozen "Irish Potatoes"
Cook on medium heat, flip 'em occasionally until browned.
I serve them with breakfast. No ones ever complained.


<rj>

Felice Friese wrote:

> 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.

Felice, I agree with you. I prefer to use the microwave instead of
parboiling, simply because it is faster and easier. It only takes a
couple of minutes for each potato.

Becca

"Becca" > wrote in message
...
> Felice Friese wrote:
>
>> 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.
>
> Felice, I agree with you. I prefer to use the microwave instead of
> parboiling, simply because it is faster and easier. It only takes a
> couple of minutes for each potato.
>
> Becca

Never thought of the micro! What's your technique?

Felice

On Nov 5, 10:32?pm, "Felice Friese" > wrote:
> "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.

Back paddling, eh... that's how you *always* do 'em.

FRIED POTATOES IS NOT A RECIPE[period]

Next some imbecile is going to say boiling rice is a recipe, boiling
pasta is a recipe, frying bacon is a recipe, boiling water is a
recipe... NOT!

"Felice" > wrote in
:

>
> "Becca" > wrote in message
> ...
>>
>> I prefer to use the microwave instead of
>> parboiling, simply because it is faster and easier. It only takes a
>> couple of minutes for each potato.
>>
>
> Never thought of the micro! What's your technique?
>

Dunno about Becca, but I prick my potatoes all over with a fork or pointy
knife, sit them directly on the microwave turntable and give them about 45
seconds per side per spud (iirc).

I've also been known to pre-chop them and cook with a few drops of water
inna microwave dish, checking until I think they feel tender enough for
whatever purpose I intend.

K

Felice wrote:

>> Felice, I agree with you. I prefer to use the microwave instead of
>> parboiling, simply because it is faster and easier. It only takes a
>> couple of minutes for each potato.
>>
>> Becca
>
> Never thought of the micro! What's your technique?
>
> Felice

If I am cooking 2 russet potatoes, I will prick them, then nuke them for
1-2 minutes on each side. It depends on the size of the potato. I cube
them, or slice them, after they were nuked. They fry really fast.

Becca