Sunday, June 25, 2006
Potato Number
A French classic traditionally made with clarified butter and baked in a mold, this is a somewhat more artery friendly version of Potatoes Anna, but with the same crisp crust and tender interior. Since it involves some preparation time it has come to be known here as The Potato Number and is perfect with steak or lamb. Unlike the original, it is done on the stove.About a pound and a half of Yukon Golds are peeled and thinly sliced (a mandolin is best), laid out on paper towels and patted dry. Heat olive oil in a saute pan (about 9") over medium heat and overlap potatoes in a layer, sprinkle with minced garlic, grated parmesan, salt and pepper and a few drops of olive oil. Repeat, creating a total of 3 or 4 layers with just drops of olive oil on the top layer. Cover with aluminum foil and place a pot on top for weight. Lower heat to a level where you hear gentle cooking sounds. After about 45 minutes a fork should go through easily, if not continue cooking. Use a blunt knife to carefully separate potatoes from the pan sides and bottom. Remove from heat, place a large plate over the pan and using pot holders flip the pan over. There should now be a nice crust on top. Really good. Never any leftovers.
# posted by ira @ 3:05 PM 
