Breaking News
Loading...
Monday, September 10, 2012

Info Post


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:


  1. Wash potatoes, but do not peel. Using chef's knife, cut into 1/4-inch dice or coarsely chop in food processor.
  2. 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.
  3. Transfer to paper-towel-lined platter and keep warm in turned-off oven.
  4. To serve, season with salt to taste and sprinkle with chopped coriander or parsley. Divide among individual dinner plates.

0 comments:

Post a Comment