A Potato Dish For Julia Recipes
A POTATO DISH FOR JULIA
Steps:
- Peel the potatoes, and slice them very thin. Peel and mince the garlic, then, with the flat of your chef's knife, mash it with a little salt until it is a paste. Work a little of the butter into it. Heat 2 teaspoons of the butter in your small frying pan over medium-low heat, and lay in half the potato slices, overlapping slightly, to fill the bottom of the pan. Salt and pepper them lightly, and smear the garlic paste on top. Add the remaining layer of potatoes, and cook gently, setting a small cover askew on top of the pan. After about 8 minutes, turn the potatoes, which should be brown on the bottom, by setting a small, sturdy plate on top of the pan and flipping the potatoes over onto it. They won't hold together in perfect shape, but don't worry. After heating the remaining butter in the pan, just slide the potatoes back in and arrange them as neatly as you can. Let them cook, semi-covered, for about 5 minutes, and uncovered for a couple more minutes, at which point they should be done and nicely browned, both top and bottom. Turn them onto a warm dinner plate, and let them mingle with whatever juicy meat you are having for dinner.
A POTATO DISH FOR JULIA
This recipe is adapted from "The Pleasures of Cooking for One" by Judith Jones, Julia Child's longtime editor at Knopf, who gave it to The Sunday Times Magazine in 2009. It is easily prepared and a savory accompaniment to a steak or roast, crisp and buttery, with just a hint of garlic.
Provided by Christine Muhlke
Categories dinner, for one, side dish
Time 45m
Yield Serves 1 or 2
Number Of Ingredients 5
Steps:
- Peel the potatoes and slice them very thin, about 1/8-inch thick. Peel and mince the garlic, then with the flat of your chef's knife, mash it with a little salt into a paste. Work about 1 teaspoon of the butter into it and set it aside.
- Heat 1 1/2 teaspoons of the butter in a small frying pan over medium-low heat, and lay in half the potato slices, overlapping slightly, to fill the bottom of the pan. Salt and pepper them lightly, and smear the garlic paste on top. Add the remaining potatoes, season lightly and set a small cover askew on top of the pan. After about 8 minutes, turn the potatoes by setting a small, sturdy plate on top of the pan and flipping them over and onto it. They won't hold together in perfect shape, but don't worry.
- Heat the remaining butter in the pan and slide the potatoes back in. Let them cook, semicovered, for 5 minutes, then uncovered for a couple minutes more, until nicely browned. Slide them onto a warm plate, season to taste and let them mingle with whatever juicy meat you're treating yourself to for dinner.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 176 milligrams, Sugar 1 gram, TransFat 0 grams
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