Pommes De Terre De Hollande

I spied them as I was walking down the produce isle: In one of those red mesh bags labeled 'Baby Dutch Potatoes'. I have been watching for these ever since I first read Saint Julia's recipe Pommes de terre de Hollande in Mastering the Art of French Cooking:

"Cut them smoothly, so they will roll around easily and color evenly when they are sautéed."

Somehow that sentence grabbed me and I have been waiting in anticipation of the day I could do exactly that. And believe me, they tasted as good as they looked.

Pommes De Terre De Hollande

2 pounds baby Dutch potatoes (new potatoes will do)
4 tablespoons butter
1 tablespoon oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon

Peel the potatoes. Add 2 tablespoons butter plus 1 tablespoon oil to a sauté pan over medium-high heat. When the butter foam subsides, add the potatoes. Carefully regulate the heat so that the butter is always hot but not turning dark. Let the poatoes cook undisturbed for about two minutes. Notice that the under side of each potatoe has acquired a beautiful pale golden color. Turn them. You want to achieve that color or as much of each potato's surface as possible. Turning them once or twice should do the trick. (see photo).

Lower the heat, cover the skillet, and cook the potatoes for about 15 minutes, shaking them every 3 - 4 minutes to prevent sticking. When you can pierce them easily with a fork they are done.

Soften 2 tablespoons butter in the microwave. Take the poatoes off the heat and pour off any liquid. Add the butter, tarragon, and parsley. Toss and serve.

These have to be the most beautiful poatoes I have ever prepared. Slightly crunchy on the outside and buttery-soft melt-in-your-mouth on the inside:

Comments

[Amy]

I never met a potato I didn't like and those look especially yummy!