Title: Saute Potatoes a la Francaise
Categories: Side Vegetable French
Yield: 2 Servings

12	oz	Potatoes; not too big
1	oz	Fat *
		Salt

NB ** Best fat is Goose or Duck fat. After these, in diminishing order of excellence, use lard, 50:50 oil and butter, oil. (The oil should be of neutral flavour, not olive etc)

If the potatoes are suitable, boil them fully in their skins in salted water as usual. Allow to cool slightly before peeling. If they are not suitable for cooking in their skins, peel and boil as usual. In either case, allow to cool before proceeding to the next stage. ( The dish may also be made with left over boiled potatoes.) Slice the potatoes into discs about 1/3 inch thick. In a skillet, large enough to hold the potatoes in one layer (clean or non stick) heat the fat. When very hot, but not burning, put the potatoes in one layer into the frying pan. Adjust the heat so that the potatoes cook fast and colour, without burning. If the potatoes have a tendancy to stick, don't detach them. They will detach when crusted nicely. Gently shake them regularly to ensure even cooking without allowing them to break up. Turn and cook the other side. Try to do this smoothly, so that the potatoes aren't broken too much. When all the potatoes are browned on both sides, sprinkle lightly with salt, remove from pan, and serve immediately. They do NOT wait, even five minutes. They do NOT reheat. Do NOT increase the quantities, it isn't possible to cook a much larger quantity at a time, without using multiple pans. This is NOT a recipe for large numbers of people. Recipe Jacquie Hoare (traditional french) MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 15 Dec 96 National Cooking Echo Ä

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