Chateau potatoes

4 servings

Ingredients

Quantity Ingredient
2.00 sticks butter
6.00 medium white potatoes; peeled
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon finely-chopped parsley

Directions

Cut the potatoes in half and cut each half into the shape of an olive.

Blanch the potatoes. In a saute pan, melt the butter. Saute the potatoes in the melted butter for about 15 to 20 minutes, stirring occasionally, or until the potatoes are golden and soft. Season with salt and pepper. Stir in the parsley. This recipe yields 12 potatoes or four 3-potato servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2425 broadcast 10-01-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-14-1996

Recipe by: Emeril Lagasse

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