POTATO SAVONNETTES
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
Categories dinner, side dish
Time 45m
Yield Six servings
Number Of Ingredients 5
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
JATISH RAY
[email protected]Yum!
Aaliyah Brown
[email protected]These potato savonnettes were a lot of work, and they didn't turn out that great. The potatoes were too thick, and they didn't cook evenly. I also found that the batter was too thin, and it didn't coat the potatoes well. I ended up with a lot of sogg
Natuhwera Onesmus
[email protected]These were so easy to make and turned out amazing! I used a mandoline to slice the potatoes, which made quick work of the prep. I also added a bit of garlic powder and onion powder to the batter for extra flavor. They were crispy on the outside and f
Thomas McMullan
[email protected]The potato savonnettes were good, but not great. The flavor was a bit bland, and the texture was a bit too dense. I think I would have liked them better if I had used a different type of potato, such as a Yukon Gold. I also think I would have liked t
Aidan Cahill mccullough
[email protected]These potato savonnettes were an absolute delight! The crispy exteriors and fluffy interiors were perfectly balanced, and the flavor was out of this world. I followed the recipe exactly, and they turned out beautifully. I served them with a simple gr