As good as the chicken sautéed in butter was, it needed something to go with it, and what better than potatoes? especially potatoes sautéed in butter..
To start, I had to make a guess on the type of potatoes. Mrs. Child writes about a small oval, yellow fleshed potato called “pommes de terre de Hollande”. I rationalized that was pretty close to a
So here are 2 pounds of
It was the next step that threw me. Mrs. Child calls for you to cut the potatoes into elongated olive shapes that are 2 to 2 ½ inches long and 1 to 1 ¼ inches at the widest.
Anyway, with the potatoes cut, it was time to move onto the pan.
With everything over medium high heat and the butter having stopped foaming, the idea is introduce the potatoes and let them sear for a 2 minutes on each side.
With everything nicely browned, I added a ¼ teaspoon of salt
It’s a very complicated sauce with a huge list of ingredients. I added 3 tablespoons of softened butter and 3 tablespoons of minced chives to the pan. After adding a little pepper, I rolled everything around the pan until it was the butter was melted and everything was covered.
Sure it looks a little messy, but once you take the first bite, you won’t care. Odd as it sounds, the first thing I thought of was sour cream and onion Pringles, except a million times better. Needless to say the potatoes were a hit and I’ve already made them 3 times more.