Saturday, March 5, 2011

Pommes de Terre au Beurre

We confess we have revisited the potatoes boiled in butter from the Ecole Ritz Escoffier several times. We've also downsized and perfected it for two.

One entire stick of butter. Three small potatoes, peeled and quartered.

Entire stick of butter melted, potatoes added, then butter brought to boil. Boiled in butter, uncovered for 10 minutes.

Then boiled, covered, for five minutes more. (We reversed this, as uncovered first, then covered at the end seems to make them more creamy and less blistered, but I'm no Alton Brown, so I don't know why.)

The butter doesn't burn, but does go just a bit brown and nutty and the potatoes soak up that nuttiness.

Tossed with parsley, salt and pepper. Pommes de Terre au Beurre, perfected. We made the name up, but hey, that's what they are.

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