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
  • 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!!!

Creamy Pan-Roasted Potatoes


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It has been a while since I posted a potato recipe. I still cook  them ( a lot I will say), but since they are often the same, or not presentable for pictures I have not shared them. I thought I would share this recipe I fixed a few days ago. My husband loved them so much that he kept on raving about them ( and almost did not share them with his two children…)

Ingredients for 2-4 people:

  • 1 bag of tiny new yellow potatoes
  • 2 tbsp of butter
  • 1/4 cup of heavy cream
  • 1 tbsp of fresh or dry parsley
  • salt and pepper to taste
  1. Place the potatoes in the colander and run water over them to clean them.
  2. Place the potatoes in the round mold, place the octogonal silpat on top of the round mold and microwave for 5-7 minutes or until they are cooked, but still firm.photo 1
  3. Cut them in half. OR CUT THE POTATOES IN HALF FIRST, THEM MICROWAVE FOR 3-5 MINUTES. 
  4. Place a large frying pan over the stove at medium high temperature and melt the butter. When the butter is melted and is sizzling, add the cut potatoes. photo 2
  5. Cook the potatoes for 5-7 minutes or until the potatoes are roasted to your liking. photo 3
  6. Add the cream, the parsley and season with salt and pepper.
  7. Cook until the cream is boiling. Season with salt and pepper. photo 4Serve with whatever you are eating. My family had steamed broccoli and kobe steaks.photo 1

Bon Appetit and Happy Cooking!!!

Cook for another 5 minutes unt

Basil, Thyme and Parmesan Oven Roasted Potatoes


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Do you love summer? I do, I do!!! I love the heat as long as I can go swimming and I love wearing those cute light summer dresses. For those of you who may not know me, I am really a girly girl. I wear a dress every time I can.

Summer is the best time to wear dresses because you don’t have to deal with panty hoses, and jackets to match. Plus summer dresses come in some many fun colors that it would be difficult to wear some of them in other season. Think about it- Would you wear a canary yellow, or a bright pink in winter or spring? I am certain that people would be looking at me as if I came from another planet if I did.

In the summer, and you may have noticed my lack of posts, I don’t like to stay in my kitchen too long because it gets hot with the stove on and I rather be outside enjoying the outdoor. Sometimes I even go for a jog at 9 in the evening because it finally gets cool. No need to say that for dinner it is not fancy, it is a lot of fish and chicken on the grill.  I also to make salads, and easy things.

This past Sunday, for our family dinner I decided to fix steak  with grilled asparagus and corn. Because there was not any room left on the grill for potatoes I decided to roast them in the oven. Quick, easy and yummy!!

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Ingredients for 4-6 people:

  • 8 small potatoes,
  • 1/3 cup of parmesan,
  • 2 tbsp of olive oil,
  • 2 tbsp of dry basil
  • 1 tbsp of dry thyme
  • 1/4 tsp of salt,
  • 1/8 tsp of pepper.
  1. Peel the potatoes and slice them in quarters.
  2. Place the potatoes in the large round mold, cover it the octogonal silpat and cook them for 5 minutes.
  3. Empty the potatoes in a large bowl, drizzle the olive oil, and sprinkle the salt, pepper, thyme, basil, and parmesan. Toss the potatoes so that they are well coated with the olive oil and everything else.
  4. Empty the potatoes on the large perforated sheet covered with a large silpat and spread out the potatoes.
  5. Cook them in the oven for 15 minutes at 450.
  6. Sprinkle some sea salt and eat up! Yum!!!

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Bon Appetit and Happy Cooking!!!

Cheddar Cheese, Green Onions and Pepper Gratin Dauphinois (or Scalloped Potatoes)


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Scalloped Potato gratin, or Gratin dauphinois in French, is a traditional regional French dish from the historic Dauphiné region in south-east France. The gratin is made essentially of potato, cream, swiss cheese and a hint of garlic and nutmeg.

This past Sunday, I decided to vary things up a bit and substituted cheddar cheese for the swiss cheese, and scallions for the garlic and nutmeg. Result: everybody was happy and went for second. Yeah;-)

Originally the dish is made with uncooked potatoes that are sliced very thinly, and the potatoes are cooking in the cream for an hour meanwhile absorbing the cream and becoming soft and delicious. Though the recipe is excellent as is, it takes a long time to cook ( 1 hour) and is not convenient to fix on a school night or even on an evening. So here I used pre-cooked potatoes to shorten the recipe considerably.photo

Ingredients for 1 casserole dish ( for 6-8) or 4 very hungry people;-)

  • 8 medium-sized potatoes or about 2 lbs. of potatoes peeled
  • 2 cup of cream
  • 2 cup of cheddar cheese
  • 6 scallions chopped 
  • 1/2 tsp of red pepper flakes (optional)
  • 1 tsp of salt
  • 1/4 tsp of pepper
  1. Turn the oven to 400.
  2. Slice the potatoes very thinly and place them in the large round mold, place the octogonal silpat on top and microwave for 5 minutes. If you do not have  a large mold, place the peeled potatoes in a large pot, cover them with water and cook the potatoes for 15 minutes. The potatoes should still be hard. Let them cool. Then slice them thinly.
  3. Place half of the sliced potatoes into a dish of your choice. I will be re-using my large round mold because nothing sticks in those molds, and the clean-up will be easy.
  4. Sprinkle 1/2 tsp of salt, 1/8 tsp of pepper, half of the green onions over the potatoes. You may also want to add some and  red pepper flakes if you wanted. We did.
  5. Then sprinkle 1 cup of cheddar cheese.
  6. Cover the cheese with what is left of the potatoes and repeat the process.
  7. Pour the cream over the potatoes, but more on the sides so you will not wash off any of the seasonings.
  8. Cook in a warm oven of 400 for 30 minutes. Et voila!photoI served those wonderful potatoes with a rack of baby ribs, and lemon and dill steamed green beans. Yummy!!!

What did you have this past Sunday?

Bon Appetit and Happy Cooking!!!

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Hachi Parmentier and Haricots Verts with Sun-dried Tomatoes


On sunday, I usually like to cook a nice gourmet dinner but a lot happened this week-end that made me feel a bit drained. As a result comfort food seemed to be a quick solution to my laziness.

Ingredients for the hachi parmentier for 4: 6 medium-sized potatoes, 2 1/2  cup of heavy cream, 1 lb. of lean ground beef, fresh parsley,  1 medium onion, 1 cup of swiss cheese, 1/8 tsp of garlic salt, 1/16 tsp of pepper, seasoning…

To make the Hachi Parmentier, you will need to make mashed potatoes, you may make them the traditional way cooked in water, or you can cook them in the round mold and save time!!! So peel the potatoes, dice them in small cubes, place them in the round mold. Add 1 tsp of water and a dash of salt, cover the round mold with the octogonal silpat  and microwave for 7-8 minutes. Mash the potatoes with a potato press until it is very smooth. Add the warm heavy cream that you would have previously warmed up in the microwave for 2 minutes. Add 1/2 cup of swiss cheese and stir until the potatoes make a smooth “puree”, not too runny and not too thick. You may need to add more cream if needed. Add the garlic salt, the pepper and stir. Add more salt if you deem it necessary. Set aside. Now you need to prepare the beef that will go in the mashed potatoes. Slice and dice your onion. Saute your onion in a frying pan in 1 tablespoon of olive oil. Saute your onion until golden and translucent. Stir in the beef and cook it until it turns brown. Add 1/8 teaspoon of pepper, 1/4 teaspoon of salt and 1/4 teaspoon of fresh parsley ( dry parsley is fine too). Taste and add more seasoning if you think it requires more salt.

Empty half of the potato puree in the round mold. Add the cooked beef and cover the beef with the rest of the potatoes. Sprinkle another 1/2 to 1 cup of swiss cheese and cook in the oven at 375 for 15 minutes to brown the cheese.

While the hachi parmentier is cooking, prepare the haricots verts.

Ingredients for the haricots verts: 1/2 bag of green beans from Costco or 2 small bag of 8 oz. 2 tbsp of sundried tomatoes ( preserved in oil) chopped thinly, 1/2 tsp of basil, 1/8 tsp of sea salt, 1/16 tsp of pepper.

Trim the haricots verts and place them in the round mold. Cover the mold with the octogonal silpat and microwave for 6 minutes. Uncover the round mold, add all the ingredients mentioned above and stir well.

To serve, spoon the hachi parmentier on the plate, add a few haricots verts and serve.

Bon Appetit and Happy Cooking !!!