There are various ways to make chateau potatoes, but this method is extraordinarily simple.
Chateau potatoes are an old-style French preparation, not something seen in restaurants these days. I don’t know why. Potatoes, sautéed in butter never goes out of style, if you ask me.
I turned my potatoes, because I’m working on knife skills and I like torture. My turned potatoes leave a lot to be desired – that’s why I need practice. They should look like little footballs. It makes a lot of potato scraps, but they don’t go to waste – they’re great in a soup.
Once the potatoes are cut to your desire – turned, or cut into a large dice (or even sliced), sauté them in a good amount of clarified butter. Regular butter will work, but clarified butter can take higher heat and won’t burn as easily (commercially available ghee is a perfectly acceptable substitute). Don’t worry about wasting the clarified butter – the leftover is fine to save for another use. Once they’re cooked through and golden, season them with salt and gobble them up.
I love these potatoes because they’re wonderfully crisp on the outside, and even though they’re cooked in a lot of butter, they’re light and not greasy at all.
We didn’t just eat potatoes for dinner – we also enjoyed wonderfully juicy pork chops with a shatteringly crisp crust (the secret ingredient is cornflakes). The recipe for the pork chops is at Mise en Place.
- Crispy Pan-Fried Pork Chops (The Science of Good Cooking, p. 157)
- Chateau Potatoes
