POTATO SAVONNETTES
For my potato savonnettes recipe, thick potato slices are cooked over high heat with a little butter, a dash of oil and water to cover. Some of the water is absorbed by the potatoes, and the remainder evaporates, creating a crusty, brown exterior and a moist center.
Provided by Jacques Pepin
Categories dinner, side dish
Time 45m
Yield Six servings
Number Of Ingredients 5
Steps:
- Cut the potatoes crosswise into 1-inch-thick slabs to create ovals approximately 2 1/2 inches long by 1 3/4 inches wide. You should have about 16 pieces. With a vegetable peeler, peel around the edge of the slices to make them more uniform in size. (If desired, reserve the trimmings for soups or potato croquettes.)
- Rinse the potatoes, dry them thoroughly with paper towels and arrange them in one layer in a nonstick pan about 10 to 12 inches in diameter. Add the butter, oil, salt and water (the water should almost cover the potatoes). Bring to a boil over high heat and boil vigorously for 1 minute.
- Place the potatoes in a preheated 425-degree oven for 30 minutes. The water should have evaporated by then, and the potatoes should be browning in the butter and oil. If they are not quite brown enough on the underside, return the pan to the top of the stove and cook the potatoes over high heat until they are nicely browned underneath.
- To serve, divide the potatoes among six dinner plates, inverting them so the brown underside is on top. Serve with slices of roast veal.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams
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Makana Gartin
[email protected]I love that these potato savonnettes are so versatile. You can serve them as an appetizer, side dish, or even a main course.
Aadham Adhl
[email protected]These potato savonnettes are a great way to add a touch of elegance to your next meal.
najmus saad
[email protected]I've made these potato savonnettes several times now and they're always a crowd-pleaser.
Ms Rojena
[email protected]These potato savonnettes are the perfect party appetizer. They're easy to make ahead of time and they always disappear quickly.
rafy Usama
[email protected]I made these for my kids and they loved them. They're a fun and easy way to get them to eat their vegetables.
Kevin Chitwood
[email protected]These potato savonnettes are a great way to use up leftover mashed potatoes.
Anjelina Adek Ogembo
[email protected]I've never had potato savonnettes before, but I'm so glad I tried this recipe. They're amazing!
Michael Manggrum
[email protected]These potato savonnettes are the perfect finger food. They're crispy on the outside and fluffy on the inside.
Nouman Naizi
[email protected]I made these for a potluck and they were a huge hit. Everyone loved them!
Angel Mae
[email protected]These were delicious! I used Yukon Gold potatoes and they were so creamy and flavorful.
Angela D McCain
[email protected]I've made these potato savonnettes several times now and they always turn out perfect. They're the perfect side dish for any occasion.
Piyush Gupta
[email protected]The recipe was very clear and easy to follow. I made them for my family and they were a big hit.
RS RAKIB
[email protected]These potato savonnettes were a hit at my dinner party! They were so easy to make and everyone loved them.