Parsley Potatoes Recipe Julia Child Food

POMMES JULIA

Steps:

• Wash, peel and slice potatoes 1/4" thick and drop into cold water to prevent browning. When ready, drain and pat potatoes dry with paper towels.
• In a 9 or 10" heavy bottomed cast iron or non-stick skillet, pour about 1/4" butter. Over a medium heat, arrange potato slices in a circle, sprinkle with some herbs, and a little salt and pepper.
• Add more butter and continue layering potatoes, thyme, salt and pepper, finishing with a layer of potatoes.
• Drizzle top with any remaining butter.
• Cook over medium heat until bottom begins to get brown and crusty.
• Reduce heat, cover and continue cooking until potatoes are tender when pierced with a fork, about 30-40 minutes depending on depth of pan and thickness of potatoes.
• When done, invert onto a serving plate and cut into wedges.
• Sprinkle with more fresh herbs.
• *To clarify butter, heat over a low heat until butter is melted. Spoon off and discard white foam. What remains is clarified butter. It has a higher smoking point than regular butter.

JULIA'S AMERICAN-STYLE POTATO SALAD

Steps:

• Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
• Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
• Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
• Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
• To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

PARSLEY POTATOES

Steps:

• Place the potatoes in a saucepan with cold water to cover and add the salt. Bring to a boil, lower the heat and cook, covered, until tender about 20 minutes. Drain and place back on the stove for 1 minutes to dry. Toss briefly with the parsley and butter.
• To serve, arrange 2 salmon patties on each serving plate and spoon the potatoes around them. Serve with the sauce on the side.

PARSLEY POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

PARSLEY POTATOES

Steps:

• Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
• Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
• Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
• Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.