All-Time Greatest Recipes from Legendary CooksJulia Child loved this simple side dish, especially with roast chicken or Cornish hen. Slideshow: Twists on Julia Child's Classic Recipes 

Julia Child
October 1996

Gallery

© Con Poulos

Recipe Summary

total:
30 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the potatoes in a medium saucepan, add 4 cups of water and 1 teaspoon salt and bring to a boil. Simmer, partially covered, until almost tender. Drain and pat dry.

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  • Heat a 10-inch nonstick skillet. Add the vegetable oil and 1 tablespoon of the butter. When the foam subsides, add the potatoes and cook, tossing, until lightly golden. Season with salt and pepper and roughly mash the potatoes with a spatula. Dot the remaining 1 tablespoon of butter over the potatoes, cover and cook until crusty on the bottom, about 3 minutes. Slide the potatoes onto a plate and invert them back into the pan. Cook until the underside is nice and crusty. Slide the potatoes onto a platter and serve.

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