Chateau Potatoes

Chateau Potatoes
Recipe by Dana McCauley

We've entered the second entrees of Titanic's 1st class dinner menu! I thought I would start with the side dishes first. And, there's no better start than these golden and crispy Chateau potatoes. These were a country favorite of French nobility and chefs of the day used to cut the potatoes into eight-sided jewel shapes. I'm not that talented so I decided to use an apple corer to cut the potatoes into cylinder shapes and then rounded the corners with a vegetable peeler. Yes, it was a bit of work but I had fun with it. Truth be told, the potatoes taste just as good cut into wedges or chunks. I used baking potatoes for this dish because I think they stay fluffy on the inside while crisping up nicely on the outside. Enjoy!

Makes 6 servings

6 medium potatoes
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 tablespoon finely chopped fresh rosemary leaves
1/2 teaspoon each salt and pepper

1. Peel potatoes. Instead of cutting eight sided jewel shapes we cut the potatoes into thick, evenly shaped wedges.

2. Place butter, oil, and rosemary in large, rimmed baking dish.

3. Set pan in 425F oven for 2 to 3 minutes or until butter is sizzling.

4. Pat potatoes dry; place in heated pan and stir to coat with butter mixture.

5. Bake in 425F oven, stirring occasionally, for 35 to 40 minutes or until potatoes are golden brown.

6. Season with salt and pepper.


Debbie said...

Delicious! I love potatoes. I can only imagine how elegant dinner much have been aboard the Titanic!

Jo said...

The British have been roasting potatoes this way for ever, without the special shaping of course. We don't usually use butter, in fact these days we personally use canola. In the old days they were often roasted alongside the meat or separately using lard

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