Pommes de terre noisette

Pommes de terre noisette

Noisette potatoes

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Slightly waxy, yellow or white-fleshed old potatoes are best for this method.

Ingredients

Quantity Ingredient
1kg potatoes, peeled
80g butter
salt

Method

  1. Using a melon baller, scoop out balls of potato. Keep in cold water until all potatoes have been prepared.
  2. Drain and place in a saucepan with fresh cold water to cover. Bring to the boil and simmer for 2 minutes. Drain and dry thoroughly on paper towels.
  3. Heat the butter in a frying pan and sauté potatoes, shaking pan occasionally, until they are golden brown all over. Season with salt. Serve with meat, poultry or fish.
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