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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take, I just don't want to lose them in the move. Ingredients:
1 1/2 lbs yukon gold potatoes |
1 tablespoon vegetable oil |
6 tablespoons butter, cut in 4 pieces |
salt and pepper |
Directions:
1. Peel and julienne potatoes into 3 x1/8 strips.
2. Heat oil in a 10-12 sautee pan over high heat until oil begins to smoke.
3. Add potatoes to pan all at once and press down with back of spatula; quickly jerk pan back and forth for 1 minute to prevent sticking.
4. Lower heat to medium, wait 1 minute, then put butter around sides of pan.
5. Season with salt and pepper and continue to cook 10 minutes, pressing down every few minutes with spatula.
6. Flip pancake: Hold cake back with spatula and drain butter into a small bowl. Tilt pan away from you and jerk it up and toward you rapidly.
7. ***If you are not comfortable flipping it that way, invert it onto a plate and slide it carefully back into the pan***.
8. Pour reserved butter back into pan, add more salt and pepper if desired and cook 10 minutes more.
9. Drain excess butter, cut in wedges and serve.
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