Chateau Potatoes

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Chateau Potatoes

This is another “Classic” potato dish commonly served with Chateaubriand. I understand it was also a favorite dish of Napoleon, for whatever that is worth. Russet potatoes are peeled, cut and trimmed, quickly blanched and then sautéed in butter until golden brown. Sounds good doesn’t it?

Ingredients:

4 russet potatoes
1 teaspoon salt
1/2 stick of butter, melted
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
Fresh chopped parsley, optional

Preparation:

Scrub and peel the potatoes and keep in clean running water. Cut the peeled potatoes in half lengthwise and cut each half into six pieces. The object is to trim each piece into uniform oval balls about the size of a queen size olive. Continue until you are finished. Place the potatoes and salt into a pot and cover with cold water. Bring just to a boil and drain. Place the blanched potatoes into a skillet with the melted butter and cook over medium heat until browned on one side, turn and repeat until potatoes are nicely brown. Season and serve. You could garnish with some fresh parsley.

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