Tuesday, November 13, 2007

Barefoot Potatoes

A while ago, I caught an episode of Barefoot Contessa in which Ina made scallion and parsley potatoes. I've been making them regularly ever since. Ina's were part of a big elaborate breakfast, but I usually just serve mine on the side with sausage and cheese sammies on toasted mini bagels. This recipe is so easy that I do it without really measuring anything, but here it is, roughly.

Scallion and Parsley Breakfast Potatoes*
serves 2
2 tablespoons unsalted butter
extra virgin olive oil
3 medium russet potatoes, peeled and diced
1 yellow onion, chopped
2 scallions, white and green parts, sliced
handful of flat-leaf parsley, coarsely chopped
kosher salt and black pepper

Melt butter in a large nonstick skillet along with a couple drizzles of extra virgin olive oil over medium-high heat. When oil is hot, add onion and potatoes. Leave alone for 5 minutes so that potatoes can begin to brown. Season well with salt and pepper.

After 5 minutes, turn potatoes, check for doneness, and cook 5 to 10 minutes more, depending on how soft you like them. When potatoes are at the desired doneness, check for seasoning and add extra salt and pepper, if needed. Turn off heat and add scallions and parsley. Serve warm.

*I don't think Ina's original recipe is any longer available on the FN website. It's probably moved on to one of her cookbooks by now.

Simple, simple, simple. You can use red-skin potatoes if you prefer and adjust the amount of scallion and parsley to whatever suits you. As Ray Ray would say, it's really more of a method than a recipe.

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