CookEat Recipe
Potatoes Bordelaise
Thin raw potato slices first fried, then gently sautéed with finely chopped white onion and finished with chopped parsley.
Method
Steps
Step 1
Peel four medium sound raw potatoes and slice finely. Wash in cold water, drain and dry thoroughly on a clean cloth. Heat refined food-purpose canola oil in a suitable deep fryer or deep pan with safe headroom to about 175°C, following equipment fill limits; the oil must not smoke. Fry the dry slices in uncrowded batches for about five minutes as a guide, then lift and drain on a clean cloth.
Step 2
Finely chop the white onion. Heat the one light tablespoon of butter in a frying pan and cook the onion for about three minutes. Add the drained potatoes with the half teaspoon of salt and two saltspoons of ground pepper. Toss and slowly fry for about twenty minutes, turning frequently, until the potatoes are fully tender and lightly browned.
Step 3
Sprinkle over the half teaspoon of freshly chopped parsley, toss briefly, arrange on a hot serving dish and serve promptly.
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