Directions: |
Directions:1. Use a 10" heavy bottom skillet when making this recipe.
2. Add half of the butter and half of the olive oil to the pan. Heat pan with oil over medium high heat till it foams then, shut off heat under pan. DO NOT BURN!
3. Using a mandolin, slice the potatoes into 1/8" thin slices. do not rinse cleaned and sliced potatoes.
4. Shingle the potato slices around the pan in concentric circles starting at the outer edge of the pan and working your way into the center of the circle and filling the pan. you want to have at least 3 layers. Season each layer with a little salt and pepper.
5. Turn the heat back on under the pan at medium heat. Drizzle the potatoes with the rest of the olive oil and dot a few more pats of butter around the pan of potatoes and remaining salt.
6. When the pan starts to sizzle, and you see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for two minutes, giving the potatoes a little steam bath, helping to soften and cook the flesh.
7. Remove the lid and swirl the pan to see if the potatoes are binding together as their starch begins to heat up.
If they slip loosely all around the pan, tuck the slices back into the tight circle using a heatproof rubber spatula and allow to sizzle and cook longer uncovered. bump up the heat if you need to, you want to hear sizzle.
8. When you start to smell the potatoes turning golden and crisp(like the smell of toast,) flip the potatoes and cook on the other side also until golden and crispy.
9. Slide onto serving plate or cutting board, season with salt, and cut into wedges. |
This recipe for Potaotes Anna is from