Woman Peeling Potatoes
Gabriel Metsu
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Creamy Hash-Browned Potatoes

"I have made a lot of mistakes falling in love, and regretted most of them,
but never the potatoes that went with them."
~ Nora Ephron, in "Heartburn"

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Friday, November 10, 2006

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Creamy Hash-Browned Potatoes
Larry Forgione, An American Place
The James Beard Collection
Edited by Barbara Kafka, 1990, Wings Books

“In the last years of Jim’s life and during his final illness, he had no more devoted friend than Larry Forgione. When they first met, Larry was the chef at the River
Café and had already started on his search for the best of American ingredients. [James Beard was] his notion of the epitome of American food…These potatoes
were Jim’s as adapted and constantly served by Larry at An American Place as
a continuing of that friendship.”

3 large baking potatoes (about 10 ounces each), scrubbed clean
2 tablespoons vegetable oil
2 tablespoons lightly salted butter
2 tablespoons minced onions
1/4 teaspoon minced garlic
Salt to taste
Freshly ground black pepper to taste
1/2 cup heavy cream
2 tablespoons chopped fresh parsley

Bring a medium pot of salted water to a boil over high heat. Add whole potatoes and cook for about 20 minutes, or until just cooked through but
still firm. Remove from heat, drain, and cool under cold water. When cool
enough to handle, peel off the skin with a sharp knife and cut potatoes into 1/2-inch cubes.
Heat oil in a large nonstick sauté pan over moderate to high heat. Add potatoes and toss gently. Cook for about 5 minutes, stirring occasionally. When they begin to brown, add butter and continue to cook for about 4 minutes longer.
Reduce heat to low and stir in onion, garlic, and salt and pepper. Cook for about 2 minutes. Transfer potato mixture to a baking sheet covered with paper towels to absorb any excess fat.
Return potatoes to the pan with cream and parsley. Place over moderate heat and cook for a few minutes to bring the cream to a simmer. Serve immediately. Serves 4.