- Potatoes - 6-8 pieces
- Butter - 20 Grams
- Olive oil - 2 items. spoons
- Salt, pepper - - To taste
I suggest you add one more recipe to the arsenal of potato garnish recipes. The recipe is invented by the French - and in terms of cooking they can be trusted :) Generally, the chateaux potatoes are usually served with meat steaks along with béarnaise sauce, but it also fits well with other meat dishes. This is the case when guests can be surprised already with garnish :) Recipe for potato chateau: 1. Potatoes are cleaned and washed. Next, we do a little irrational thing, but what can not be done for the sake of beauty - we cut the potatoes a little more, so that it will take the form of a barrel. So it will be more beautiful, and tastier - or the potato will be larger, raw, less - on the contrary, it will boil. Must turn out beautiful potato kegs. 2. We throw potato kegs into boiling water and cook for 7 minutes. Then we take the potatoes out of the water and let them dry out. 3. Preheat the butter in a frying pan. We put our kegs in a frying pan and fry until a confident ruddy crust appears on all sides. Add salt and pepper. 4. We take the potatoes out of the frying pan and immediately serve them to the table. Bon appetite, as the French say :)
Servings: 3-4