|Potatoes (see Note)|
|to taste||to taste||Salt|
|to taste||to taste||White pepper|
Per serving: Calories, 290; Protein, 4 g; Fat, 11g (34% cal.); Cholesterol, 30 mg; Carbohydrates, 45 g; Fiber, 4 g; Sodium, 125 mg.
Alternative Method: Potatoes may be sautéed without prior blanching. Sauté over low heat and keep covered during the first half or three-fourths of the cooking period so the potatoes cook fully without overbrowning. Potatoes cooked this way absorb more butter than those that are blanched first. Thus they are tastier, but they also are higher in calories.
Prepare as in basic recipe, but cut potatoes with a melon ball cutter. Parisienne potatoes are cut with a scoop slightly larger than
Prepare as in basic recipe, but tourné the potatoes into larger ovals, about
Cut potatoes into rod shapes, using a
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