Assemble these supplies:
- 5 russet potatoes (about 3 pounds total weight)
- 1/2 cup vegetable shortening or oil
- Salt
- 2 tablespoons chopped fresh coriander or parsley
Steps in preparation:
- Wash potatoes, but do not peel. Using chef's knife, cut into 1/4-inch dice or coarsely chop in food processor.
- In large heavy-gauge non-aluminum skillet, heat shortening over medium heat. When shortening begins to shimmer and has a faint blue haze, add potatoes and cook until golden, about 25 minutes, stirring occasionally with slotted metal spatula.
- Transfer to paper-towel-lined platter and keep warm in turned-off oven.
- To serve, season with salt to taste and sprinkle with chopped coriander or parsley. Divide among individual dinner plates.
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