Recipe information
Yield
For 3 or 4 large-size baking potatoes, serving 6
Ingredients
Preparation
Step 1
This is my version of those wonderful ones Sally Darr used to serve in the sixties in her charming New York restaurant, La Tulipe. Steam the potatoes 15 to 20 minutes, until almost but not quite tender. Set aside for several hours, until completely cold. Then peel and rub through the large holes of a hand grater. Toss with a sprinkling of salt and pepper and divide loosely into 6 mounds. Film a frying pan with 1/8 inch of clarified butter (page 36), and when butter is hot, spread in 2 or 3 mounds, pressing the potatoes together lightly with a spatula for 4 to 5 minutes. Sauté for several minutes, until browned on the bottom, turn with care, and brown on the other side. Set aside uncovered, and reheat briefly in a 425°F oven.
Variation
Step 2
LARGE POTATO GALETTE. Form the potatoes into one large cake and sauté in a large nonstick frying pan. When bottom has browned, either flip it over, or slide out onto a baking sheet and plop it browned side up back into the pan to brown on the other side.
