Potatoes Maître D’ – French classic

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 
Advertisement

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Potatoes Maître D' - French classic
Amount Per Serving
Calories 266 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 60mg 20%
Sodium 15mg 1%
Potassium 456mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 19.2%
Vitamin C 21.3%
Calcium 4.3%
Iron 20.2%
* Percent Daily Values are based on a 2000 calorie diet.
Close Modal

Potatoes Maître D' - French classic

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

Log In or Register to view and edit your grocery lists.

  • 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

  1. 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.

  2. Meanwhile blend together the softened butter, lemon juice and parsley.

  3. 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.

  4. Serve hot.

Advertisement
Advertisement

Get More Savings

Save money on groceries with FREE Printable coupons
Plus

Online Coupons and Savings from My Favorite Stores and Brands.

Find Offers
Advertisement