Chateau potatoes

Servings: 2

 

Ingredients:

 

1 pound new red or white potatoes, size B, washed, peeled and cut in half lengthwise and then cut into 4-6 equal-sized wedges.

 

2 medium whole cloves garlic, peeled

 

2 tablespoons butter 

 

1 tablespoon grapeseed oil or duck fat

 

Salt

 

Black pepper

 

 

Garnish:

 

Fresh parsley, washed

 

 

Directions:

 

Preheat the oven to 375° F. 

 

Pat potato wedges dry. 

 

Heat a cast iron skillet over medium heat. 

 

When hot, add oil/fat. When it shimmers, add butter. 

 

When butter melts and begins to bubble, add potatoes and garlic. 

 

Toss potatoes and garlic to coat with butter-oil mixture.

 

Season with salt and pepper to taste. 

 

Fry each side of the potato wedges until golden, turning as necessary. 

 

 

Chef’s Note: Pan frying the potato wedges may require removing any that become golden on all sides before all are done, to an ovenproof casserole dish.  None of the wedges should brown. 

 

 

When the potatoes are golden on every side, place the pan in the oven and roast for 15-25 minutes.

 

 

 

Chef’s Note: The baked potato wedges should be soft in the middle with crisp exteriors. 

 

 

Remove the potato wedges from the oven.  Remove the roasted garlic. 

 

Plate the Chateau potatoes and pour any remaining garlic butter over the top. 

 

Garnish with fresh, chopped parsley.