The Foodist: Tiny Potato Crouton Crecy
The Foodist: Tiny Potato Crouton Crecy
Rick made these The Foodist: Tiny Potato Crouton Crecy for a recipe the other day (Potage Crecy) and I am obsessed! So simple and delicious! Easy to make and versatile: Croutons one day and hash the next!
Once again inspired by The Soups of France Cookbook this is a super fresh meal choice as the potatoes, shallots, and onions came right fro the garden or the root stores. The Olive Oil is seasoned with garlic and the butter was handmade so the freshness was off the chart! The unsalted butter makes for crispier potatoes!
INGREDIENTS
- 2 Large russet potatoes, peeled or cubed with the rounded edges cut off (see below)
- 1 Tbs olive oil
- 1 Tbs unsalted butter
- Salt
- Freshly ground white pepper
DIRECTIONS
- Cut each potato into a rectangular block by trimming off the rounded edges. Reserve the edges to use as a fried or broiled potato, garlic oil, and shallot side dish.
- Carefully cut into ¼-inch-thick sticks, and then into ¼-inch dice. This takes a little time, not a lot, but the results are worth it. Throughly dry the tiny potato cubes with paper towels.
- Melt the oil and butter together in a large sauté pan over medium heat. Sauté the potatoes until golden, about 15 minutes. Toss gently with a metal spatula, or shake the pan so that the morsels color evenly. Remove from the heat and spread the potato dice on paper towels. Cover with additional paper towels and blot lightly to remove excess cooking fat.
- Sprinkle with salt and white pepper and serve at once. These croûtons may be sprinkled over the chilled soup or passed at the table.