Crouton’s Chateau Potatoes
I read somewhere they served these to first-class passengers on the Titanic. Putting superstition aside, I decided to serve them with chateaubriand for a non-traditional Thanksgiving dinner. Quite the elevated spuds, these, crispy on the outside, tender and buttery on the inside.
Crouton's Chateau Potatoes
- 1 doz new potatoes, peeled
- 2 cloves garlic, peeled
- 2 tbsp butter
- 1 tbsp olive oil
- salt & pepper
- fresh parsley, chopped
Directions
Peel the potatoes and place them in bowl of cold water. Set oven to 375°F. While oven heats up, drain the potatoes and pat them dry w/paper towels. Add butter and olive oil to an oven-proof frying pan, heat over a medium burner. When bubbly, add potatoes, salt, and pepper, and brown until golden, turning them to get all sides. Transfer the pan & potatoes to the oven and roast for 30-35 minutes. When cooked, they should be crispy on the outside and soft in the middle. Discard the garlic, transfer the potatoes to a serving dish, pour the remaining butter/olive oil mix from the pan over them, and sprinkle with parsley. Serve.
