Champs Elysees Potatoes Recipe
Ingredients
| 8 medium large Irish potatoes | ||
| Mushrooms | 8 | |
| Butter | 1 Tablespoon | |
| Cooking oil | 4 Ounce | |
| Butter to serve | ||
| Chopped parsley to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Peel potatoes and slice thinly.
2. Cut the slices into matchstick like fine strips.
3. Finely slice the mushrooms.
MAKING
4. In a large skillet, melt a little butter and sauté the mushrooms until tender. Remove to a bowl
5. In the same skillet, add a little oil.
6. Make layers of potatoes and mushrooms, alternately, sprinkling each layer with a little salt and pepper.
7. Make 4 layers of potatoes and 3 layers of mushrooms.
8. Cover the pan and place on a medium flame.
9. Cook for 10 minutes.
10. Uncover and drizzle more oil and increase the flame. Cook for 5 minutes until the bottom is nicely browned and crispy.
11. Carefully invert onto a plate and slide back into the pan and cook on the other side for 5 minutes until browned.
12. Drain off excess oil.
SERVING
13. Slide onto a platter.
14. Dollop with butter and sprinkle with parsley.
15. Serve hot and crisp.
1. Peel potatoes and slice thinly.
2. Cut the slices into matchstick like fine strips.
3. Finely slice the mushrooms.
MAKING
4. In a large skillet, melt a little butter and sauté the mushrooms until tender. Remove to a bowl
5. In the same skillet, add a little oil.
6. Make layers of potatoes and mushrooms, alternately, sprinkling each layer with a little salt and pepper.
7. Make 4 layers of potatoes and 3 layers of mushrooms.
8. Cover the pan and place on a medium flame.
9. Cook for 10 minutes.
10. Uncover and drizzle more oil and increase the flame. Cook for 5 minutes until the bottom is nicely browned and crispy.
11. Carefully invert onto a plate and slide back into the pan and cook on the other side for 5 minutes until browned.
12. Drain off excess oil.
SERVING
13. Slide onto a platter.
14. Dollop with butter and sprinkle with parsley.
15. Serve hot and crisp.
Chef
