Tomato Salad with Mint
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Potatoes Maître D’ – French classic
- 20 mins total
- 5 mins prep
- 15 mins cook
- serves 4
IntroductionSkip To The Recipe
Potatoes Maître D’.
School is finally in session and life is starting to go back to a normal routine. My son was so excited to meet all of his school mates 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 class room and saw his name on his desk.
With back to school comes back to faster dinner time.
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 as well 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 insure that it was completely cooked throughout, yet leaving the inside nice and moist.
Nutrition Facts
Potatoes Maître D' - French classic
Amount Per Serving
Calories 266
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 60mg20%
Sodium 15mg1%
Potassium 456mg13%
Carbohydrates 13g4%
Fiber 2g8%
Protein 3g6%
Vitamin A 960IU19%
Vitamin C 17.6mg21%
Calcium 43mg4%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Potatoes Maître D' - French classic
- 20 mins total
- 5 mins prep
- 15 mins cook
- serves 4
Ingredients
-
2 peeled and sliced - 1/2 inch round potatoes
-
1 tablespoon lemon juice
-
3 tablespoons finely chopped fresh parsley
-
1 stick - 4 ounces- room temeperature unsalted butter
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.
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