Château Potatoes
Description
Let me offer you another recipe to add to your collection of potato side dishes. This one was invented by the French—and when it comes to cooking, they're definitely trustworthy :) Traditionally, pommes de terre château are served with meat steaks and béarnaise sauce, but they also pair wonderfully with other meat dishes. This is one of those cases where even the side dish can impress your guests :) Here's the recipe for potato château: 1. Peel and wash the potatoes. Then we do something slightly wasteful, but beauty has its price: trim the potatoes a bit more to shape them into little barrel forms. This way they'll not only look prettier, but also cook evenly—larger pieces won't remain raw, while smaller ones won't turn mushy. The goal is to create attractive little potato barrels. 2. Drop the potato barrels into boiling water and cook for 7 minutes. Then remove them from the water and let them dry. 3. Heat butter in a frying pan. Add the potato barrels and fry until they develop a nice, even golden-brown crust on all sides. Season with salt and pepper. 4. Remove the potatoes from the pan and serve immediately. Bon appétit, as the French say :)