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.
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.
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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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