VEGETABLE RECIPE - 828
POTATO
CASSEROLE
1 (16 oz.) bag frozen hash brown potatoes
1 stick of butter/margarine, melted
1 can cream of mushroom soup
1 (16 oz.) container sour cream
1 lb. shredded cheddar cheese
1 c. corn flakes, crumpled
2 tbsp. butter, melted
Mix first 5 ingredients together.
Spread into 9 x 12 pan.
Mix corn flakes and
2 tablespoons butter, pour over potatoes.
Bake at 350 degrees for approximately
3045 minutes.
VEGETABLE RECIPE - 829
CRISPY SAUTEED
POTATOES
I first sampled these potatoes at a lunch in the Poitou region, at the home
of
Joel Robuchon's cousin, who raises lambs and goats on a lovely little farm
not far from Poitiers.
We lunched on homemade quiche, salad from the garden, a rustic civet (game stew), and these golden potatoes.
At first I thought they'd been deep fried, they tasted so rich and crunchy.
But this method offers
terrific flavor and considerably fewer calories.
In this recipe, the potatoes
should be peeled, rinsed, quartered, then rinsed again, so that the starch is eliminated; the final rinsing will prevent the potatoes from sticking to the pan.
The ideal fat for cooking potatoes in this manner is goose or duck fat. Lacking that, use clarified butter.
And be sure not to season the potatoes until they are thoroughly browned, or they will become soggy.
Although the potatoes are cooked in only 1 tablespoon of fat, the resulting flavor is
deliciously rich.
Select small potatoes of equal size, so that they will cook quickly and evenly. 1 lb. sm. round redskinned potatoes
1 tbsp. goose fat (or clarified butter)
1 plump fresh garlic clove, minced
Sea salt to taste
1.
Peel, rinse, and quarter the potatoes.
Rinse again in several changes of cold water, and dry thoroughly with a thick towel.
Set aside.
2.
In a large
skillet, heat the fat over moderately high heat.
When hot, add the potatoes and brown thoroughly on one side before tossing to brown another side.
Be patient
and resist the urge to intervene.
Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork, about 15 minutes in all.
Add the garlic and cook for 1 minute more, but do not allow it to burn. Transfer the potatoes to a serving bowl, season with salt, and serve immediately.
Yield:
4 servings.
VEGETABLE RECIPE - 830
ONION ROASTED POTATOES
1 env. Lipton onion recipe soup mix
2 lb. allpurpose potatoes, cut into lg. chunks
1/3 c. olive or vegetable oil
Preheat oven to 450 degrees.
In large plastic bag, add all ingredients.
Close bag and shake until potatoes are evenly coated.
Empty potatoes into shallow
baking or roasting pan; discard bag.
Bake, stirring occasionally, 40 minutes or
until potatoes are tender and golden brown.
Garnish, if desired, with chopped parsley.
Makes about 8 servings.
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