CookEat Recipe
Scotch Fried-Potato Stew in Onion Milk Sauce
Small fried potato dice warmed in a pale butter-onion and milk sauce with parsley.
Method
Steps
Step 1
Dry peeled diced potatoes thoroughly. Heat lard in a wide deep pan and fry in batches until the small dice are cooked inside and lightly golden, about 8–12 minutes per batch. Drain on a rack and season lightly.
Step 2
Melt butter in a separate saucepan, add finely chopped onion and cook slowly about 6 minutes without browning. Stir in flour and cook 1 minute without colouring.
Step 3
Whisk in milk gradually, add salt, pepper and parsley, and bring to a single full boil until just thick enough to coat the back of a spoon.
Step 4
Add drained fried potato dice to the hot sauce and turn gently until very hot. Serve immediately so pieces remain identifiable.
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