CookEat Recipe

Potatoes Béarnaise

Name: Potatoes Béarnaise
Ingredients: 3 Potato — Large raw potatoes, peeled and 1/4-inch square pieces; 1 Tablespoon Butter — Butter for second pan; source unit: tablespoon; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 2 Saltspoon (source measure) Pepper — Pepper; source unit: saltspoon; 0.5 clove Garlic — HALF a small garlic clove as the declared historical bean approximation, FINELY CHOPPED.; 0.5 Teaspoon Parsley — Chopped parsley; source unit: teaspoon; Canola oil — Refined canola culinary frying oil; functional quantity unspecified, for the FIRST frying stage.

Small diced potatoes twice-fried/browned with garlic and parsley; no printed Béarnaise sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1001. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Drain potatoes well before deep fry; food-safe fat vessel/temp and verify potato interior cooked. Limites : Raw potato mass, piece depth, frying-oil volume/uptake and exact cooking times are unknown. Quarter-inch square geometry is not a measured cube volume.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Peel and wash three large potatoes, cut quarter-inch-square pieces without inventing their depth, wash again and drain thoroughly. Fry in controlled hot refined canola oil for the six-minute guide; lift and drain.
Step 2
Transfer to a pan with one tablespoon butter, half teaspoon salt and two saltspoons pepper. Toss while browning for ten minutes. Add HALF a small garlic clove, FINELY CHOPPED, and half teaspoon finely chopped parsley; toss while cooking for three more minutes, until the potatoes are cooked, and serve. No Bearnaise sauce is part of this recipe.

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