Pommes de Terre a L’etouffee

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some potatoes of a not too floury kind, peel them and cut them in pieces the size of half a matchbox. Melt some butter in a saucepan, put in your potatoes and the lid on the saucepan, and cook on a moderate fire, stirring occasionally with a wooden spoon. Do not be afraid in stirring to break the potatoes, and add more butter if necessary; there must be lots of butter which sinks in the potatoes. At the end of the process, which must be finished on a quicker fire, sprinkle with salt your potatoes, which will be at the same time neither sautées nor roasted, but crisp and golden and deliciously soft and buttery inside.