Potatoes Doria Food

POTATOES DORIA

Potatoes Doria image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 firm, unblemished cucumbers, about 1 1/4 pounds
2 Idaho potatoes, about 3/4 pound, peeled
1 cup water, plus water to cover the potatoes when cut
Salt to taste if desired
1 tablespoon butter
2 tablespoons chopped fresh dill

Steps:

Trim off the ends of each cucumber. Using a swivel-bladed paring or scraping knife, scrape off the skin of each cucumber. Split cucumbers lengthwise in half, and scoop out and discard the seeds of each half. Cut each cucumber in half crosswise into very thin slices. There should be about 3 cups.
Cut potatoes in half and put each half cut side down on a flat surface. Cut each half, in a downward motion, into 1/4-inch-thick slices. Cut the slices uniformly into 1/4-inch-thick ''sticks.'' Put the pieces into a basin of cold water until ready to use.
Drain potatoes and put them in a saucepan. Add one cup water and salt and bring to the boil. Let simmer 5 minutes.
Add cucumber slices and cover. Let cook about 3 minutes. Drain immediately. Add butter and dill and stir gently to blend thoroughly. Serve.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 697 milligrams, Sugar 3 grams, TransFat 0 grams

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