As I mentioned here, I made a dish of pan sauteed fish in Montauk last weekend. Here's the picture. As you can see, I got nice, crunchy caremelized color on the potatoes by boiling first and then pan frying, and added the fish to the skillet at the last minute. I served with mesclun salad and a Long Island Riesling.
1 comment:
That looks good... I also boil my potatoes first. I learned a trick from a British lady. Cut the poatoes in half. First boil the potatoes for 5 minutes, then with a fork, pierce the flesh, then toss them in fat (she used goose fat but I use olive oil) and then roast them. They turn out so crispy and perfect! Also, the salt must be added at the end after they are cooked otherwise it draws too much moisture out and the potatoes never quite caramelize as well.
Post a Comment