THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Butter-fried potatoes

(Jonathan Levitt for The Boston Globe)
February 11, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4

A cross between potato chips and french fries, golden and crisp butter-fried potatoes are perfect with steak or steamed mussels. Simmer small yellow potatoes until tender, then slice them, and tip them into a skillet of butter, flat sides down. When they're brown on both sides, toss them with salt, and serve with ketchup or good mayonnaise. They're fries without the deep fat.

Salt, to taste
8 small yellow potatoes
1/2 cup (1 stick) unsalted butter
1 tablespoon fresh thyme leaves
1. In a saucepan of salted water, bring the potatoes to a boil over high heat. Lower the heat and simmer the potatoes for 10 minutes or until tender. Drain into a colander and cool. Peel the potatoes and slice into 1/2-inch thick rounds.

2. In a heavy skillet over low heat, melt the butter. Cook the potatoes, cut sides down, for 5 minutes on a side or until golden. Add the thyme halfway through cooking.

3. Drain on paper towels, toss with salt, and serve with ketchup or mayonnaise.

Jonathan Levitt