Click here for a PDF of this recipe without photos.
My friend Tim sent me a link to this recipe a few weeks ago. As it turns out, it may be the perfect potato recipe. Cooking over very low heat with a lid on the pan allows the potatoes to both brown and steam in butter at the same time, leading to perfectly creamy interiors with slightly crispy exteriors. As you can see in the picture from the previous post, I served these with poulet en cocotte. That recipe yields a small amount of pan sauce which worked very well with these potatoes. I expect this recipe to become a standard in our house.
Recipe adapted from Edward Schneider
- 2 – 3 lbs Yukon gold potatoes
- 4 Tb butter
- Salt and pepper
Peel the potatoes, then use a knife to carve them into cylinders. They need to have a flat top and bottom and be short enough to fit completely inside a covered skillet. Cutting the sides to be perpendicular to the top and bottom is a nice touch but not necessary.
Melt the butter in a large, heavy skillet with a lid over medium-low heat. Completely dry the potatoes, then place into the melted butter. Baste with some of the melted butter, then sprinkle with salt and pepper. Allow to cook for about 40 minutes (basting occasionally), then carefully flip, season, and cook abother 40 minutes. If necessary, you can cook another 15 minutes per side.
You can continue cooking these over medium-low heat until the rest of your meal is ready. If you want to increase the level of crispiness of the top and bottom after they’re fully cooked, increase the heat to medium-high and cook another minute or two per side.
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