|
|||||||||||
|
|
Pomme Salardaises Serves 4 Ingredients • 2 lbs. Russet Potatoes Peel and blanch the whole potatoes for about 2 to 3 minutes maximum. Remove and pat dry. If the potatoes are small, cut them in 3/8 inch slices, if they are larger, cut them into 3/4 inch pieces. In a large pan, over high heat, add two tablespoons fat. Carefully add the potatoes to the very hot melted fat. Reduce the heat, and stir often (gently) until the potatoes start looking slightly golden or when the fat is gone. Add some salt and two more tablespoons fat and cook until golden light brown. Add the garlic, the chopped parsley and one or two tablespoon(s) fat. Stir for a minute, add the truffles, then stir for another minute or so, and add salt and pepper if needed. Truffle Omelette, or with Duck Confit.
|
||||||||||
INFO
| 
