Garlic Smashed Potatoes


 

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When you are married to a German man, and he wants to eat potatoes every evening, or almost every evening, you start being creative on fixing those potatoes. I either use recipes from families, and friends, or make up my own. The recipe that I am presenting to you today was inspired by one that I had seen on pinterest.

I cannot recall which recipe it was, nor who posted it, but I wanted to share with you my twist on it. As it is easy as 1, 2, 3 and it is really delicious!!!!

Ingredients for 4:

  • a bag of small new potatoes
  • olive oil
  • sea salt
  • 2 tbsp of chopped parsley
  • 1 large clove of garlic or 2 small ones

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  1. Place the potatoes in the sink and with a small bruch, clean them well.IMG_3068
  2. Steam the potatoes for 6 minutes or until  they are somewhat cooked. I use my demarle cookware because it makes my life easy, but you can use any steamer to steam your potatoes.
  3. If using the demarle cookware, place the potatoes inside the large round mold and place the octagonal silpat on top of it. Place the round mold in the microwave and cook the potatoes for 6 minutes. They should be soft, but still firm.IMG_3072
  4. Now, it is time to smash your potatoes. Get a cookie sheet ready by placing a parchment paper, or if you are using a silpat, place the silpat on top of a perforated sheet. Take one potato and smash it with a palm of your hand. I use either a kitchen towel to protect my hand from the heat, or my octagonal silpat.IMG_3107 2IMG_3108 2
  5. Place the smash potato on the cookie sheet, or silpat and repeat until you have exhausted all potatoes.IMG_3074
  6. With a knife or  chopper, chop the parsley and the garlic very thinly. I used my Demarle chopper and it does a great job!!!In the demarle chopper, place 1/4 cup of olive oil, the garlic, fresh parsley and chop it all until you have a paste.IMG_3109 2
  7. Either with the brush or with a spoon, top each potato with the mixture. Then sprinkle some sea salt and black pepper.IMG_3075IMG_3110 2
  8. Place the potatoes into the oven at 400 and cook them for 15 minutes.IMG_3078

Enjoy!!!

( I don’t usually eat potatoes, but it was very hard to resist those, they were so yummy!!! The garlic gets crunchy, a true “delice”)

Parsley and Roasted Garlic Smashed Potatoes

  • Servings: 6-8
  • Time: 20 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 6-8:

  • a bag of small new potatoes
  • olive oil
  • sea salt
  • 2 tbsp of chopped parsley
  • 1 large clove of garlic or 2 small ones
  1. Place the potatoes in the sink and with a small bruch, clean them well.
  2. Steam the potatoes for 6 minutes or until they are somewhat cooked. I use my demarle cookware because it makes my life easy, but you can use any steamer to steam your potatoes.
    If using the demarle cookware, place the potatoes inside the large round mold and place the octagonal silpat on top of it. Place the round mold in the microwave and cook the potatoes for 6 minutes. They should be soft, but still firm.
  3. Now, it is time to smash your potatoes. Get a cookie sheet ready by placing a parchment paper, or if you are using a silpat, place the silpat on top of a perforated sheet.
  4. Take one potato and smash it with a palm of your hand. I use either a kitchen towel to protect my hand from the heat, or my octagonal silpat.
  5. Place the smash potato on the cookie sheet, or silpat and repeat until you have exhausted all potatoes.
  6. With a knife or chopper, chop the parsley and the garlic very thinly. I used my Demarle chopper and it does a great job!!!In the demarle chopper, place 1/4 cup of olive oil, the garlic, fresh parsley and chop it all until you have a paste.
  7. Either with the brush or with a spoon, top each potato with the mixture. Then sprinkle some sea salt and black pepper.
  8. Place the potatoes into the oven at 400 and cook them for 15 minutes.
    Enjoy!!!

( I don’t usually eat potatoes, but it was very hard to resist those, they were so yummy!!! The garlic gets crunchy, a true “delice”)

Bon Appetit and Happy Cooking!!!

Pumpkin Praline Cupcakes


 

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How was your thanksgiving?? I must say that mine was great!! I really enjoyed my time  off, and I will tell you that it will be hard tomorrow to get back to work. But good things always come to an end, that is how we get to appreciate them.

For Thanksgiving, I only got to prepare appetizers and desserts, and I had much fun Wednesday spending my day in the kitchen listening to Christmas tune and cooking.

I made :

  • Mini Pecan PiesIMG_3551
  • Vanilla CheesecakesIMG_3557
  • Raspberry. Lemon Mousse CakesIMG_3542
  • Chocolate Feuille D’automneIMG_3549
  • Lemon TartsIMG_3514
  • and Pumpkin Praline Cupcakes IMG_3555

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Most of the desserts can be served at all times of the year besides maybe the Pumpkin Cupcakes and that is why I decided that I would share the recipe of them today. It is a easy, quick recipe that is very very flavorful.

The batter of the cupcakes is similar to the Pumpkin Roll that I make, and the frosting is also similar to the Praline Cupcakes that i also make. I love both flavors together, they marry well. However, you could stay with a Vanilla flavored Frosting for a more subdue frosting.  If you did not like the spices in the cupcakes batter, you could also do without. Just an idea.

I must say that the cupcakes taste better the day that they are made. They are soft, very moist. They still will taste good the days that follow, but they will have a much more dense texture. 

Ingredients for about 35+ Mini- Cupcakes:

  • 1 ¾ cups cake flour
  • 1 teaspoon Cinnamon
  • 1 tsp of Clover powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine salt
  • One 15-ounce can pure pumpkin puree
  • 1 cup granulated sugar
  • 1 ½ sticks (12 tablespoons) unsalted butter, melted
  • 2 large eggs
  • ¼ cup milk
  • 2 teaspoons pure vanilla extract

Pie Crust Hearts:

  • Half a rolled pie crust
  • Milk, for brushing
  • Granulated sugar, for sprinkling

Filling:

  • 8 oz of cream cheese,
  • 6 tbsp of butter at room temperature,
  • 1 tbsp of vanilla extract,
  • 1/4 cup of sugar.
  • 1/2 cup of firmly packed brown sugar,
  • 2 tbsp. of heavy cream.
  1. Turn your oven  to 350 degrees F. Place the mini cupcakes mold onto a medium perforated sheet and set aside.
  2. In a large bowl, whisk the flour, the sugar, the spices, baking powder and salt together.IMG_3490
  3. In another bowl, mix the pumpkin puree, the melted butter, eggs, milk and vanilla.
  4. Gently fold the flour mixture into the wet pumpkin mixture until just incorporated.IMG_3491
  5. Fill the wells up to about 3/4.IMG_3492
  6. Bake the cupcakes for about 15 minutes or until the tops spring back when pressed. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely.
  7. While the muffins are cooling, cut out as many hearts as you need to decorate the top of each cupcakes.IMG_3501
  8. When placing them onto the medium silpat that you would have placed onto a medium perforated sheet, stretch them a bit so that they will appear longer.
  9. Brush each with milk, and sprinkle generously with granulated sugar.IMG_3502
  10. Bake until deep golden brown, 10 minutes at the most.
  11. Once cooked, set them aside to cool.
  12. For the topping, first prepare the caramel.  In a small saucepan, place the cream and the brown sugar, and cook until it is bubbling and the sugar dissolves.
  13. Empty the caramel into the small round flexiform and place it in the fridge for the caramel to cool.
  14. In a bowl of an electric mixer, place the cream cheese, the butter, the vanilla, the sugar and beat until light and fluffy. Add the sugar a little at a time and mix until it is well combined. Set aside.IMG_3517
  15. When the caramel is cold, empty it into the cream cheese frosting. With a spatula, fold the caramel into the frosting slowly but do not combine!IMG_3518
  16. With a small teaspoon, top each cupcake with the frosting.IMG_3519
  17. Then gently push a pie crust Heart into the frosting of each cupcake, and serve. Et voila!IMG_3525

Bon Appetit and Happy Cooking!!!

Pumpkin Praline Cupcakes

  • Servings: 24-30
  • Time: 20 minutes
  • Difficulty: Easy
  • Print

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Ingredients for about 35+ Mini- Cupcakes:

  • 1 ¾ cups cake flour
  • 1 teaspoon Cinnamon
  • 1 tsp of Clover powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine salt
  • One 15-ounce can pure pumpkin puree
  • 1 cup granulated sugar
  • 1 ½ sticks (12 tablespoons) unsalted butter, melted
  • 2 large eggs
  • ¼ cup milk
  • 2 teaspoons pure vanilla extract

Pie Crust Hearts:

  • Half a rolled pie crust
  • Milk, for brushing
  • Granulated sugar, for sprinkling

Filling/Topping:

  • 8 oz of cream cheese,
  • 6 tbsp of butter at room temperature,
  • 1 tbsp of vanilla extract,
  • 1/4 cup of sugar.
  • 1/2 cup of firmly packed brown sugar,
  • 2 tbsp. of heavy cream.
  1. Turn your oven to 350 degrees F. Place the mini cupcakes mold onto a medium perforated sheet and set aside.
  2. In a large bowl, whisk the flour, the sugar, the spices, baking powder and salt together.
  3. In another bowl, mix the pumpkin puree, the melted butter, eggs, milk and vanilla. Gently fold the flour mixture into the wet pumpkin mixture until just incorporated. Fill the wells up to about 3/4.
  4. Bake the cupcakes for about 15 minutes or until the tops spring back when pressed. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely.
  5. While the muffins are cooling, cut out as many hearts as you need to decorate the top of each cupcakes. When placing them onto the medium silpat that you would have placed onto a medium perforated sheet, stretch them a bit so that they will appear longer. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10. Once cooked, set them aside to cool.
  6. For the topping, first prepare the caramel. In a small saucepan, place the cream and the brown sugar, and cook until it is bubbling and the sugar dissolves. Empty the caramel into the small round flexiform and place it in the fridge for the caramel to cool. In a bowl of an electric mixer, place the cream cheese, the butter, the vanilla, the sugar and beat until light and fluffy. Add the sugar a little at a time and mix until it is well combined. Set aside.When the caramel is cold, empty it into the cream cheese frosting. With a spatula, fold the caramel into the frosting slowly but do not combine!
  7. With a small teaspoon, top each cupcake with the frosting. Then gently push a pie crust Heart into the frosting of each cupcake, and serve. Et voila!

Bon Appetit and Happy Cooking!!!

 

 

Tomatoes a la Provencale


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Hello readers, and everyone else. How are you?? I know, I know it has been a while. It is crazy how time passes and how I find it difficult to write my recipes and share them with you. Contrary to my lack of posts, I have been cooking. But my family and I have had so much family visiting recently that it is difficult to find time to allocate to my blog.

Any way here I am. Before you will have no more tomatoes in your backyard, I wanted to share this yummy and very very easy recipe of Tomates Provencales.

There are a million recipes out there, but really the best part of this recipe, is that you can pretty much use all that you have in your  cabinets to flavor those tomatoes.

Indeed, the recipe calls for Bread crumbs, but you can substitute it with crackers, or bagel chips that you would have crushed. One day, I even used some white cheddar cheez-it because I did not have any more bread crumbs.

  • Ingredients for 4-6 people:
    1-2 tomatoes per person, so about 8,
  • 1/4 cup of italian bread crumbs,
  • 1/2 cup of grated parmesan,
  • 1 tbsp of garlic salt.
  • 1 tsp of rosemary thyme seasoning from demarle
  1. Place all the dry ingredients into a small bowl and mix well.IMG_2667
  2. Cut the roma tomatoes in half.IMG_2666
  3. Place them into a flexipan or a large round.
  4. Sprinkle the bread mixture over the top of the tomatoes.IMG_2668
  5. Drizlle some olive oil to wet the bread crumbs
  6. Bake the tomatoes for 15-20 minutes.IMG_2671

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Bon Appetit and Happy Cooking!!!

Roasted Mushrooms and Asparagus


 

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One of the thing that I hear often from my customers and cooking classes participants is that they do not know what to cook. Ladies, cooking does not need to be a challenge! It does not have to be difficult. On the contrary. If you can buy fresh vegetables in seasons, then you will be able to vary your meals and eat healthy. Most seasonal vegetables and fruits are so flavorful as they come, that little needs to be done to make them taste great. Today I wanted to offer you this easy side. It is delicious, quick to make and so so healthy. Plus, look at the colors, don’t you want to just get a fork and dig in????

Ingredients for 4-6 people:

  • 1 asparagus bundle
  • 1-2 packs of mushrooms of 8 0z. each
  • 1 tsp of olive oil
  • 1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
  • salt and pepper to taste ( a dash of each)

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  1. Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
  2. Break the end of the asparagus by holding the asparagus at 3/4 and at the end, and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
  3. Then chop them in 1/2 inch. Set them aside in a large bowl.IMG_1839
  4. Cut the tails of the mushrooms and cut them in half or even quarters if they are too large.IMG_1838
  5. Add them to the asparagus.
  6. Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
  7. Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.IMG_1843 2
  8. Cook the vegetables for 5-7 minutes at 400.IMG_1844

9. Enjoy!!!IMG_1847

( And give it a try! Even those who came to my cooking class and who did not like mushroom or asparagus enjoyed it very much and even went for second;-)

Bon Appetit and Happy Cooking!!!

Roasted Mushroom and Asparagus

  • Servings: 4-6 people
  • Time: 5-7 minutes
  • Difficulty: Super easy
  • Print

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Ingredients for 4-6 people:

  • 1 asparagus bundle
  • 1-2 packs of mushrooms of  8 oz. each
  • 1-2 tbsp of olive oil
  • 1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
  • salt and pepper to taste ( a dash of each)

 

  1. Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
  2. Break the end of the asparagus by holding the asparagus at 3/4 and at the end and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
  3. Then chop them in 1/2 inch. Set them aside in a large bowl.
  4. Cut the tails of the mushrooms and cut them in half or even quarters if they are too large. Add them to the asparagus.
  5. Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
  6. Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.
  7. Cook the vegetables for 5-7 minutes or to your liking.

Bon Appétit and Happy Coooking!!!

Bacon, Parmesan and Beef Meatballs


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Summer is here, and with it my summer vacation. One of the many perks of being a teacher is to have a very long summer vacation. And I am really enjoying it. No longer 5:00 am wake up calls, and no longer rush, rush, rush in the morning;-). It is gym in the mornings, lunches with friends, shopping here and there, and sunbathing;-))).

You would think that with all this free time on my hand, I would be bored and would have plenty of time cooking but between the gym, the kids and other things the day is passing by too quickly!!! And with the beautiful weather outside, I don’t really feel staying enclosed in my kitchen cooking dinner…

But dinner needs to be made….So why don’t I share with you another of my quick and delicious recipes; Bacon, Parmesan and Beef Meatballs;-))) You will just love it!!!

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Ingredients for the meatballs to serve 6-8 people ( about 5-6 meatballs per person):

  • 2 lbs of ground beef
  • 3/4 cup of parmesan shredded
  • 3/4 cup of bacon bits
  • 3/4 cup of bread crumbs
  • 1 tbsp of fresh oregano chopped
  • 1/4 tsp of cayenne pepper
  • 1/8 tsp of pepper
  • 1/2 tsp of garlic salt
  • 2 eggs
  • 2 cans of 24 oz. of tomato sauce ( I used from Barilla )

Mashed Potatoes:

  • 6 medium-sized potatoes
  • 2 cloves of garlic
  • 1 cup of italian cheese
  • 2 cups of milk, or cream
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  1. Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
  2. Either  with your  hands, or a kitchen mixer mix everything.IMG_1763
  3. With a small cake scoop, make meatballs.IMG_1764
  4. Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.IMG_1765
  5. Cook the meatballs for 10-15 minutes at 400.IMG_1807 2
  6. Then transfer the meatballs into a large casserole pan of your choice. I used  the grande round from Demarle  that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.IMG_1768
  7. Place the meatballs back into the oven and cook them for another 10-15 minutes.IMG_1771
  8. Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
  9. Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt,  and cook them until they are soft.  For an easier solution, you can place the diced potatoes into a large round mold.IMG_1769
  10. Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
  11. When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.IMG_1772
  12. Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…IMG_1774

Bon Appetit and Happy Cooking!!!

Bacon, Oregano and Parmesan Beef Meatballs

  • Servings: 6-8 people
  • Time: 30-40 minutes
  • Difficulty: Very easy
  • Print

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Ingredients for the meatballs to serve 6-8 people:

  • 2 lbs of ground beef
  • 3/4 cup of parmesan
  • 3/4 cup of bacon bits
  • 3/4 cup of bread crumbs
  • 1 tbsp of fresh oregano chopped
  • 1/4 tsp of cayenne pepper
  • 1/8 tsp of pepper
  • 1/2 tsp of garlic salt
  • 2 eggs
  • 2 cans of 24 oz. of tomato sauce ( I used  Barilla )

Mashed Potatoes:

  • 6 medium sized potatoes
  • 2 cloves of garlic
  • 1 cup of italian cheese
  • 2 cups of milk, or cream
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  1. Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
  2. Either with your hands, or a kitchen mixer mix everything.
  3. With a small cake scoop, make meatballs.
  4. Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.
  5. Cook the meatballs for 10-15 minutes at 400.
  6. Then transfer the meatballs in the grande round from Demarle that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.
  7. Place the meatballs back into the oven and cook them for another 10-15 minutes.
  8. Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
  9. Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt, and cook them until they are soft. For an easier solution, you can place the diced potatoes into a large round mold.
  10. Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
  11. When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.
  12. Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…

Bon Appetit and Happy Cooking!!!

French Salad with Lemon Flavored Oven Roasted Salmon


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What do you eat when you are not very hungry, you do not really want to cook, but you are trying to be really good??? Most people would say cereals, some people would say popcorn and some would say salad. It is not very often that I don’t want to cook, but with the beautiful days coming, I have been more keen on reading my book in the sun, than spending time in my kitchen. Still one has to eat, and since we don’t generally eat out, or order out, someone ( me) has to cook. Last night was meat salad and pan roasted potatoes for my husband, and salad and salmon for me- good, easy and satisfying;-)

Ingredients for 1-2 person:

  • 1 petite filet of salmon ( fresh or frozen that you would have thawn out)
  • 1 small head of boston lettuce
  • 1-2 tbsp of olive oil
  • 1/2 -1 tbsp of balsamic vinegar
  • 1 tsp of strong mustard ( grey poupon or even stronger)
  • 1/16 tsp of pepper
  • 1/8 tsp of salt
  • lemon
  1. Place the salmon on a pan. Here we will be using either the deep flexipan or the medium silpat that we would have placed on the medium perforared sheet.
  2. Sprinkle some salt, pepper and drizzle a bit of lemon juice over the salmon. Cook in the oven for 8-10 minutes ( depending on how you like it).
  3. Meanwhile rinse the salad, and prepare the salad dressing. In a small bowl, mix all together the vinegar, oil, mustard, salt and pepper and stir well so that it will thicken ( yes this is the true French dressing ( not that yucky orange looking dressing that we sell here;-(
  4. Add the salad to the dressing and toss well.
  5. Then add the salmon that you would have cut in smaller pieces.
  6. Toss again and serve. Yum!! A real delight, fresh, light and tasty;-)

Bon Appetit and Happy Cooking!!!

French Salad with Lemon Flavored Oven Roasted Salmon

  • Servings: 1-2 people
  • Time: 10 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 1-2 person:

  • 1 petite filet of salmon ( fresh or frozen that you would have thawn out)
  • 1 small head of boston lettuce
  • 1-2 tbsp of olive oil
  • 1/2 -1 tbsp of balsamic vinegar
  • 1 tsp of strong mustard ( grey poupon or even stronger)
  • 1/16 tsp of pepper
  • 1/8 tsp of salt
  • lemon
  1. Place the salmon on a pan. Here we will be using either the deep flexipan or the medium silpat that we would have placed on the medium perforated sheet.
  2. Sprinkle some salt, pepper and drizzle a bit of lemon juice over the salmon. Cook in the oven for 8-10 minutes ( depending on how you like it).
  3. Meanwhile rinse the salad, and prepare the salad dressing. In a small bowl, mix all together the vinegar, oil, mustard, salt and pepper and stir well so that it will thicken ( yes this is the true French dressing ( not that yucky orange looking dressing that we sell here;-(
  4. Add the salad to the dressing and toss well. Then add the salmon that you would have cut in smaller pieces.
  5. Toss again and serve. Yum!! A real delight, fresh, light and tasty;-)

Bon Appetit and Happy Cooking!!!

Easy Pan Sauteed Potatoes


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Whoah.. I cannot believe that it has been several months since I wrote or posted something. I apologize!!! Life has been busy … I am certain that it has been the same on your side of the world. Well one of the benefits of being a teacher, is that you have several weeks off in the summer. This allows me to do all the things that I have been wanting to do, but did not find the time to…

One of them has been sleeping a bit later, and the other one has been to write my recipes so here it is.

Today the recipe will be very simple, and very quick. I will serve as a side, and I hope that you will enjoy it.

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Ingredients for 4: 

  • 6 medium-sized or 8 small Yukon Gold
  • 1 cloves of garlic pressed
  • 1 tsp of fresh chopped parsley
  • salt
  • pepper
  • 2 tbsp of butter ( or goose, or duck fat)
  1. Peel the potatoes, cut the potatoes in slim slices,  and steam them. You can steam them however you can ( in a microwable bag, a steamer) until they are steamed, but they are still firm. If you have some of the Demarle cookware, place the potatoes into the large round mold, that you would have placed on a plate. Cover the large round mold with the octogonal silpat and microwave the potatoes for 6 minutes.
  2. Carefully lift off the octogonal silpat to let the steam out. IMG_1750
  3. Meanwhile, in a large frying pan, warm up 2 tbsp of duck/ goose fat or butter until it is sizzling.IMG_1752
  4. Add the potatoes, and cook them over a medium high stove. Let them cook a bit ( 1-2 minutes) before flipping them.
  5. And continue the process until the potatoes are the texture that you want.
  6. When the potatoes are cooked, add the chopped parsley and garlic and stir.IMG_1753
  7. Season with salt and pepper and serve warm.

Bon Appetit and Happy Cooking!!!

Simple Pan Sauteed Potatoes

  • Servings: 4 people
  • Time: 15 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 4:

  • 6 medium-sized or 8 small Yukon Gold
  • 1 cloves of garlic pressed
  • 1 tsp of fresh chopped parsley
  • salt
  • pepper
  • 2 tbsp of butter ( or goose, or duck fat)
  1. Peel the potatoes, cut them in slim slices, and steam them. You can steam them however you can ( in a microwable bag, a steamer) until they are steamed, but they are still firm. If you have some of the Demarle cookware, place the potatoes into the large round mold, that you would have placed on a plate. Cover the large round mold with the octogonal silpat and microwave the potatoes for 6 minutes.
  2. Carefully lift off the octogonal silpat to release the steam.
  3. Meanwhile, in a large frying pan, warm up 2 tbsp of duck/ goose fat or butter until it is sizzling.
  4. Add the potatoes and cook them over a medium high stove. Let them cook a bit ( 1-2 minutes) before flipping them.
  5. And continue the process until the potatoes are the texture that you want.
  6. When the potatoes are cooked, add the chopped parsley and garlic and stir.
  7. Season with salt and pepper and serve warm.

Bon Appetit and Happy Cooking!!!