REC: Sauteed Potatoes in Small Cubes

Felice Friese said:

OK, Pommes de Terre Miettes, s'il vous plait.This is my take on an old NYT
recipe: It's a three-step process, but not a long one, and they really are
good. Had them this morning with applesauce and Tillamook cheddar spears.

2 pounds Idaho or russet potatoes (or Yukon Golds)
1/4 cup vegetable oil
2 tablespoons butter or (gasp) bacon fat
salt and white pepper to taste
2 tablespoons finely chopped parsley

Step 1. Cut potatoes into 3/8-inch cubes and drop in cold water. Drain, add
to a saucepan, cover with water and bring to a boil. Drain immediately and
dry in a towel.
Step 2. In a nonstick skillet large enough to hold the potatoes in one
layer, cook them in hot oil over high heat, shaking and stirring
occasionally, for 5 minutes or until they are lightly browned.
Step 3. Drain the potatoes in a colander and return them to the skillet. Add
butter (or bacon fat), salt and pepper. Toss over high heat for about 5
minutes or until crisp. Serve with parsley sprinkled over.

Felice

How many times are you going to sterilize and wash a potato... lotta
labor for nothing. I do sauted diced spuds probably once a week...
just toss 4 big diced taters into my big stainless steel pan with like
an ounce of olive oil and an ounce of butter. Brown over low heat for
like 45 minutes, flipping occasionally with a spatula... when nicely
browned make a nice heap in the middle of the pan and pour in like six
well beaten eggs. Keep the heat low, when about 3/4 set flip to the
other side... use a spatula to flip in sections if need be, can save a
mess. An excellent meal for two... and there are infinite versions on
this theme, add onion, peppers, any kind of meat, whatever herbs,
'shrooms... even rice, pasta, beans.. whatever. If you wanna et the
spuds au jus go right ahead... pass the Heinz. And my way has no foo
foo name.

Felice Friese said:

OK, Pommes de Terre Miettes, s'il vous plait.This is my take on an old NYT
recipe: It's a three-step process, but not a long one, and they really are
good. Had them this morning with applesauce and Tillamook cheddar spears.

2 pounds Idaho or russet potatoes (or Yukon Golds)
1/4 cup vegetable oil
2 tablespoons butter or (gasp) bacon fat
salt and white pepper to taste
2 tablespoons finely chopped parsley

Step 1. Cut potatoes into 3/8-inch cubes and drop in cold water. Drain, add
to a saucepan, cover with water and bring to a boil. Drain immediately and
dry in a towel.
Step 2. In a nonstick skillet large enough to hold the potatoes in one
layer, cook them in hot oil over high heat, shaking and stirring
occasionally, for 5 minutes or until they are lightly browned.
Step 3. Drain the potatoes in a colander and return them to the skillet. Add
butter (or bacon fat), salt and pepper. Toss over high heat for about 5
minutes or until crisp. Serve with parsley sprinkled over.

Felice

How many times are you going to sterilize and wash a potato... lotta
labor for nothing. I do sauted diced spuds probably once a week...
just toss 4 big diced taters into my big stainless steel pan with like
an ounce of olive oil and an ounce of butter. Brown over low heat for
like 45 minutes, flipping occasionally with a spatula... when nicely
browned make a nice heap in the middle of the pan and pour in like six
well beaten eggs. Keep the heat low, when about 3/4 set flip to the
other side... use a spatula to flip in sections if need be, can save a
mess. An excellent meal for two... and there are infinite versions on
this theme, add onion, peppers, any kind of meat, whatever herbs,
'shrooms... even rice, pasta, beans.. whatever. If you wanna et the
spuds au jus go right ahead... pass the Heinz. And my way has no foo
foo name.

Felice Friese said:

OK, Pommes de Terre Miettes, s'il vous plait.This is my take on an old NYT
recipe: It's a three-step process, but not a long one, and they really are
good. [snip ingredients]

Step 1. Cut potatoes into 3/8-inch cubes and drop in cold water. Drain, add
to a saucepan, cover with water and bring to a boil. Drain immediately and
dry in a towel.

You can stop here and hold the potatoes for finishing later.

Quoted message said:

Step 2. In a nonstick skillet large enough to hold the potatoes in one
layer, cook them in hot oil over high heat, shaking and stirring
occasionally, for 5 minutes or until they are lightly browned. [snip]

Or, you can stop here. An advantage to this method is ease in
bringing the whole meal together at the same time. -aem

Felice Friese said:

OK, Pommes de Terre Miettes, s'il vous plait.This is my take on an old NYT
recipe: It's a three-step process, but not a long one, and they really are
good. [snip ingredients]

Step 1. Cut potatoes into 3/8-inch cubes and drop in cold water. Drain, add
to a saucepan, cover with water and bring to a boil. Drain immediately and
dry in a towel.

You can stop here and hold the potatoes for finishing later.

Quoted message said:

Step 2. In a nonstick skillet large enough to hold the potatoes in one
layer, cook them in hot oil over high heat, shaking and stirring
occasionally, for 5 minutes or until they are lightly browned. [snip]

Or, you can stop here. An advantage to this method is ease in
bringing the whole meal together at the same time. -aem

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

OK, Pommes de Terre Miettes, s'il vous plait.This is my take on an old
NYT
recipe: It's a three-step process, but not a long one, and they really
are
good. Had them this morning with applesauce and Tillamook cheddar spears.

2 pounds Idaho or russet potatoes (or Yukon Golds)
1/4 cup vegetable oil
2 tablespoons butter or (gasp) bacon fat
salt and white pepper to taste
2 tablespoons finely chopped parsley

Step 1. Cut potatoes into 3/8-inch cubes and drop in cold water. Drain,
add
to a saucepan, cover with water and bring to a boil. Drain immediately
and
dry in a towel.
Step 2. In a nonstick skillet large enough to hold the potatoes in one
layer, cook them in hot oil over high heat, shaking and stirring
occasionally, for 5 minutes or until they are lightly browned.
Step 3. Drain the potatoes in a colander and return them to the skillet.
Add
butter (or bacon fat), salt and pepper. Toss over high heat for about 5
minutes or until crisp. Serve with parsley sprinkled over.

Felice

Quoted message said:

How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a quick
parboil. And eggs? This is a recipe for fried potatoes, Sheldon, not a
potato omelet.

Felice

Quoted message said:

lotta
labor for nothing. I do sauted diced spuds probably once a week...
just toss 4 big diced taters into my big stainless steel pan with like
an ounce of olive oil and an ounce of butter. Brown over low heat for
like 45 minutes, flipping occasionally with a spatula... when nicely
browned make a nice heap in the middle of the pan and pour in like six
well beaten eggs. Keep the heat low, when about 3/4 set flip to the
other side... use a spatula to flip in sections if need be, can save a
mess. An excellent meal for two... and there are infinite versions on
this theme, add onion, peppers, any kind of meat, whatever herbs,
'shrooms... even rice, pasta, beans.. whatever. If you wanna et the
spuds au jus go right ahead... pass the Heinz. And my way has no foo
foo name.

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

OK, Pommes de Terre Miettes, s'il vous plait.This is my take on an old
NYT
recipe: It's a three-step process, but not a long one, and they really
are
good. Had them this morning with applesauce and Tillamook cheddar spears.

2 pounds Idaho or russet potatoes (or Yukon Golds)
1/4 cup vegetable oil
2 tablespoons butter or (gasp) bacon fat
salt and white pepper to taste
2 tablespoons finely chopped parsley

Step 1. Cut potatoes into 3/8-inch cubes and drop in cold water. Drain,
add
to a saucepan, cover with water and bring to a boil. Drain immediately
and
dry in a towel.
Step 2. In a nonstick skillet large enough to hold the potatoes in one
layer, cook them in hot oil over high heat, shaking and stirring
occasionally, for 5 minutes or until they are lightly browned.
Step 3. Drain the potatoes in a colander and return them to the skillet.
Add
butter (or bacon fat), salt and pepper. Toss over high heat for about 5
minutes or until crisp. Serve with parsley sprinkled over.

Felice

Quoted message said:

How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a quick
parboil. And eggs? This is a recipe for fried potatoes, Sheldon, not a
potato omelet.

Felice

Quoted message said:

lotta
labor for nothing. I do sauted diced spuds probably once a week...
just toss 4 big diced taters into my big stainless steel pan with like
an ounce of olive oil and an ounce of butter. Brown over low heat for
like 45 minutes, flipping occasionally with a spatula... when nicely
browned make a nice heap in the middle of the pan and pour in like six
well beaten eggs. Keep the heat low, when about 3/4 set flip to the
other side... use a spatula to flip in sections if need be, can save a
mess. An excellent meal for two... and there are infinite versions on
this theme, add onion, peppers, any kind of meat, whatever herbs,
'shrooms... even rice, pasta, beans.. whatever. If you wanna et the
spuds au jus go right ahead... pass the Heinz. And my way has no foo
foo name.

Felice said:

Quoted message said:

How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a quick
parboil. And eggs? This is a recipe for fried potatoes, Sheldon, not a
potato omelet.

Please excuse Sheldon. He's old and incontinent.

Bob

Felice said:

Quoted message said:

How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a quick
parboil. And eggs? This is a recipe for fried potatoes, Sheldon, not a
potato omelet.

Please excuse Sheldon. He's old and incontinent.

Bob

Felice Friese said:

This is a recipe for fried potatoes, Sheldon,

Fried potatoes is not a recipe, it's perhaps a step for a recipe,
perhaps.

Felice Friese said:

This is a recipe for fried potatoes, Sheldon,

Fried potatoes is not a recipe, it's perhaps a step for a recipe,
perhaps.

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Felice said:

Quoted message said:

How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a
quick
parboil. And eggs? This is a recipe for fried potatoes, Sheldon, not a
potato omelet.

Please excuse Sheldon. He's old and incontinent.

I guess his brains are leaking out of his ass. lol

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Felice said:

Quoted message said:

How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a
quick
parboil. And eggs? This is a recipe for fried potatoes, Sheldon, not a
potato omelet.

Please excuse Sheldon. He's old and incontinent.

I guess his brains are leaking out of his ass. lol

Oh pshaw, on Mon 05 Nov 2007 04:54:45a, cybercat meant to say...

Quoted message said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Felice said:

> How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a
quick parboil. And eggs? This is a recipe for fried potatoes, Sheldon,
not a potato omelet.

Please excuse Sheldon. He's old and incontinent.

I guess his brains are leaking out of his ass. lol

Again?

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

When I tried to take an ego trip I got stopped at
the border

Oh pshaw, on Mon 05 Nov 2007 04:54:45a, cybercat meant to say...

Quoted message said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Felice said:

> How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a
quick parboil. And eggs? This is a recipe for fried potatoes, Sheldon,
not a potato omelet.

Please excuse Sheldon. He's old and incontinent.

I guess his brains are leaking out of his ass. lol

Again?

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

When I tried to take an ego trip I got stopped at
the border

One time on Usenet said:

Felice said:

Quoted message said:

How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a quick
parboil. And eggs? This is a recipe for fried potatoes, Sheldon, not a
potato omelet.

Please excuse Sheldon. He's old and incontinent.

For a second there, I thought you said "incoherant"...

--
Jani in WA

One time on Usenet said:

Felice said:

Quoted message said:

How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a quick
parboil. And eggs? This is a recipe for fried potatoes, Sheldon, not a
potato omelet.

Please excuse Sheldon. He's old and incontinent.

For a second there, I thought you said "incoherant"...

--
Jani in WA

"Little Malice" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

One time on Usenet said:

Felice said:

> How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a
quick
parboil. And eggs? This is a recipe for fried potatoes, Sheldon, not a
potato omelet.

Please excuse Sheldon. He's old and incontinent.

For a second there, I thought you said "incoherant"...

--
Jani in WA

That, too, at times.

Felice

"Little Malice" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

One time on Usenet said:

Felice said:

> How many times are you going to sterilize and wash a potato ...

Sterilize? Who said sterilize? I'm just giving the cut-up potatoes a
quick
parboil. And eggs? This is a recipe for fried potatoes, Sheldon, not a
potato omelet.

Please excuse Sheldon. He's old and incontinent.

For a second there, I thought you said "incoherant"...

--
Jani in WA

That, too, at times.

Felice

One time on Usenet said:

OK, Pommes de Terre Miettes, s'il vous plait.This is my take on an old NYT
recipe: It's a three-step process, but not a long one, and they really are
good. Had them this morning with applesauce and Tillamook cheddar spears.

2 pounds Idaho or russet potatoes (or Yukon Golds)
1/4 cup vegetable oil
2 tablespoons butter or (gasp) bacon fat
salt and white pepper to taste
2 tablespoons finely chopped parsley

Step 1. Cut potatoes into 3/8-inch cubes and drop in cold water. Drain, add
to a saucepan, cover with water and bring to a boil. Drain immediately and
dry in a towel.
Step 2. In a nonstick skillet large enough to hold the potatoes in one
layer, cook them in hot oil over high heat, shaking and stirring
occasionally, for 5 minutes or until they are lightly browned.
Step 3. Drain the potatoes in a colander and return them to the skillet. Add
butter (or bacon fat), salt and pepper. Toss over high heat for about 5
minutes or until crisp. Serve with parsley sprinkled over.

This method reminds me of "boiled and fried potatoes", something
DH's enjoyed as a kid. But I'm lazy! Does one need to boil them
if they're going to be fried twice? Or would skipping that step
leave the spuds too raw? DH made double-cooked french fries last
night and they were crunchy but creamy on the inside, so maybe
that extra time being boiled is worth it...

--
Jani in WA