OK, Pommes de Terre Miettes, s'il vous plait.This is my take on an old NYT
recipe: It's a three-step process, but not a long one, and they really are
good. Had them this morning with applesauce and Tillamook cheddar spears.
2 pounds Idaho or russet potatoes (or Yukon Golds)
1/4 cup vegetable oil
2 tablespoons butter or (gasp) bacon fat
salt and white pepper to taste
2 tablespoons finely chopped parsley
Step 1. Cut potatoes into 3/8-inch cubes and drop in cold water. Drain, add
to a saucepan, cover with water and bring to a boil. Drain immediately and
dry in a towel.
Step 2. In a nonstick skillet large enough to hold the potatoes in one
layer, cook them in hot oil over high heat, shaking and stirring
occasionally, for 5 minutes or until they are lightly browned.
Step 3. Drain the potatoes in a colander and return them to the skillet. Add
butter (or bacon fat), salt and pepper. Toss over high heat for about 5
minutes or until crisp. Serve with parsley sprinkled over.
Felice