Sunday

Buttered Potatoes




Whenever you use real butter in a recipe it will taste good. This is particularly true for buttered potatoes but I will probably say the same thing in future recipes.
The fact is that these potatoes are delicious and luscious!
And very easy to make.



What you need:
  • 1 potato for each person
  • 1 teaspoon butter per potato
  • 1/2 teaspoon dried or fresh chives
  • 1/2 teaspoon dried or fresh parsley
  • salt and pepper to taste

What to do:






Gather your ingredients.






Cook the potatoes in a pot with water and salt. Water should be 1 inch above the potatoes.








You know the potatoes are ready when a knife goes through a potato easily.







 Drain the potatoes and peel them. The skin comes out easily. You can also leave the skin but I do not like it. Cut the potatoes in half or thirds to make slices about 1 inch thick.








Put butter to melt in a wide pot on medium high heat.
When the butter bubbles and turns a rich golden color ...








 put the potatoes in the pot without alloying them to overlap.








Gently move the potatoes so they do not stick on the bottom of the pan.
If necessary add more butter.







Once one side is browned turn the potatoes carefull.







Right after you turn the potatoes sprinkle parsley and chives so they will absorb some moisture.
Wait for the other side to brown.




Place the potatoes on a serving dish and add salt and pepper to your taste.
Great with meat, chicken or fish!

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