Recipe - Potatoes Parisienne

2 Russet; (baking) potatoes,
; peeled
3 tablespoon Clarified butter

FOR THE CLARIFIED BUTTER
Unsalted butter; cut into
1inch
; pieces

Clarify butter:

In a heavy saucepan melt the butter over low heat. Remove the pan from the
heat, let the butter stand for 3 minutes, and skim the froth. Strain the
butter through a sieve lined with a double thickness of rinsed and squeezed
cheesecloth into a bowl, leaving the milky solids in the bottom of the pan.
Pour the clarified butter into a jar or crock and store it, covered, in the
refrigerator. The butter keeps, covered and chilled, indefinitely. When
clarified, butter loses about one fourth of its original volume.

Make the potatoes:

Scoop out balls from the potatoes with a small melonball cutter and dry
them well. In a heavy skillet heat the butter over moderately high heat
until it is hot but not smoking and in it saute the potatoes, shaking the
skillet, until they are golden brown. Sprinkle the potatoes with salt and
pepper to taste, reduce the heat to moderately low, and cook the potatoes,
covered, shaking the skillet occasionally, for 12 to 15 minutes, or until
they are tender.

Serves 2.

Gourmet February 1992

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