POTATO SAVONNETTES

Potato Savonnettes image

For my potato savonnettes recipe, thick potato slices are cooked over high heat with a little butter, a dash of oil and water to cover. Some of the water is absorbed by the potatoes, and the remainder evaporates, creating a crusty, brown exterior and a moist center.

Provided by Jacques Pepin

Time 45m

Yield Six servings

Number Of Ingredients 5

Ingredients

4 Idaho potatoes (10 to 12 ounces each), peeled
2 tablespoons unsalted butter
1 tablespoon canola oil
1/4 teaspoon salt
2/3 cup water

Steps:

Cut the potatoes crosswise into 1-inch-thick slabs to create ovals approximately 2 1/2 inches long by 1 3/4 inches wide. You should have about 16 pieces. With a vegetable peeler, peel around the edge of the slices to make them more uniform in size. (If desired, reserve the trimmings for soups or potato croquettes.)
Rinse the potatoes, dry them thoroughly with paper towels and arrange them in one layer in a nonstick pan about 10 to 12 inches in diameter. Add the butter, oil, salt and water (the water should almost cover the potatoes). Bring to a boil over high heat and boil vigorously for 1 minute.
Place the potatoes in a preheated 425-degree oven for 30 minutes. The water should have evaporated by then, and the potatoes should be browning in the butter and oil. If they are not quite brown enough on the underside, return the pan to the top of the stove and cook the potatoes over high heat until they are nicely browned underneath.
To serve, divide the potatoes among six dinner plates, inverting them so the brown underside is on top. Serve with slices of roast veal.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams