Potatoes Maître D’.

School is finally in session and life is returning to a regular routine. My son was so excited to meet all of his schoolmates and his new teacher that on the first day we had to be at school at 7:20 am and as soon as we crossed the school threshold, he was gone with the wind. I was thrilled to see his excitement as he enter his classroom and saw his name on his desk.

With back to school comes back to faster dinner time.

Subscribe to Giangi's Kitchen!

Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!

This field is for validation purposes and should be left unchanged.

After days of pasta I had to have potatoes. I took my favorite recipe and decided to infuse the butter with lemon and parsley.

We loved the gentle flavor that the lemon gave the potatoes. Furthermore, the lemon helps with the cooking of the potatoes by means of steaming.

By par boiling the potatoes, not only the acidity of the potatoes is removed, but it also cut the cooking time of the potatoes in half.

I usually insert the tip of the blade of a knife into the center of the rounds. The potato should be soft but not falling apart.

The remaining butter can be frozen and reused at another time.

The pan-seared pork loin was finished in the oven for 10 minutes to ensure that it was completely cooked throughout, yet leaving the inside nice and moist.

Potatoes Maître D’ – French classic

No ratings yet
potatoes Maitre D'
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients 

  • 2 potatoes, peeled and sliced into 1/2 inch round
  • 1 tablespoon lemon juice
  • 3 tablespoons parsley, finely chopped
  • 4 ounces unsalted butter, room temperature

Instructions

  • In a large pot place the rounds sliced of potatoes and covers with water and add salt to it. Boil until the potatoes are tender but not falling apart. Drain and set aside.
  • Meanwhile blend together the softened butter, lemon juice and parsley.
  • In a large skillet add the olive oil and 2 tablespoons of the parsley butter. When the butter has melted adds it to the potatoes, over medium high heat, and cook the potatoes until golden.
  • Serve hot.

Nutrition

Calories: 266kcal | Carbohydrates: 13g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 15mg | Potassium: 456mg | Fiber: 2g | Vitamin A: 960IU | Vitamin C: 17.6mg | Calcium: 43mg | Iron: 3.6mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

Leave a comment below and tag @giangiskitchen on Instagram