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Potatoes 4

Roast cod, sautéed shiitake mushrooms and ramps, pan-fried potatoes

Remember when I said that potatoes are one of the best vegetables invented? This is one reason why. 4 Bintje potatoes, peeled, sliced and fried with a bit of red onion in lots of unsalted butter. Salt and a pinch of red pepper flakes to finish.

The mushrooms/ramps were sautéed in unsalted butter and deglazed in some white wine. Recall the adage — if you wouldn’t drink it, don’t cook with it. Added a scant pinch of salt and some pepper towards the end.

Simple and delicious. Best of all, this took 30 minutes including prep time.

3 replies »

  1. OH Stache! THOSE are the FINEST looking potatoes I’ve seen in a long time. I’ve NEVER mastered the exact proper frying method for mine to look like that. With your post, I am NEWLY motivated! STORE: THIS PM. potatoes in the pan tonight.


  2. Hi Mark.

    Want to gently correct you — my nickname is “Stash”. 🙂

    Thanks for the kind words. If you don’t have Bintje potatoes, Yukon golds are a good substitute. The thickness of the slices is key. Figure about 1/4″ should do it. Thinner is okay but don’t knock yourself out. A mandoline is good if you have it, or a really sharp knife. When you add salt is a matter of opinion but I find that the sooner you add it, the sooner your potatoes will brown. You don’t want to add it too early or too late.

    Also I like to fry them in butter. Use unsalted butter instead of salted. In addition to affecting the end product’s taste, you can control the salt content later on.


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