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Twice-Cooked Potatoes<\/strong><\/p>\n The potatoes are first boiled and cooled. Then they are sliced and given a second cooking in butter and olive oil where they develop a golden crust as they cook. The first cooking can occur hours in advance of the second.<\/em><\/p>\n Ingredients <\/strong> Cooking Directions <\/strong> Serves 8<\/p>\n Twice-Cooked Potatoes The potatoes are first boiled and cooled. Then they are sliced and given a second cooking in butter and olive oil where they develop a golden crust as they cook. The first cooking can occur hours in advance of the second. Ingredients 8 to 10 medium Yukon gold …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","footnotes":""},"class_list":["post-378","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":175,"url":"https:\/\/georgeannebrennan.com\/?page_id=175","url_meta":{"origin":378,"position":0},"title":"Caramelized Leeks","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Caramelized Leeks This makes a tasty topping for flatbreads, or a base for dishes such as sliced pork tenderloin. 5 large leeks, cleaned and trimmed, to include some of the pale green stalk 2 tablespoons butter 1 tablespoon olive oil \u00bd teaspoon sea salt Finely chop the leeks. In a\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":163,"url":"https:\/\/georgeannebrennan.com\/?page_id=163","url_meta":{"origin":378,"position":1},"title":"Asparagus with Tarragon Vinaigrette and Eggs Mimosa","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Asparagus with Tarragon Vinaigrette and Eggs Mimosa Mimosa is a classic French garnish of sieved hard-cooked eggs that is frequently used for asparagus and leeks. Tarragon, which has an affinity for both asparagus and eggs, enhances the sherry vinaigrette. 1 egg 1 pound thin asparagus, trimmed 1 \u00bd tablespoons extra-virgin\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":168,"url":"https:\/\/georgeannebrennan.com\/?page_id=168","url_meta":{"origin":378,"position":2},"title":"Ravigote Sauce","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Ravigote Sauce This piquant sauce, which uses lots of green herbs, is used in France can accompany fish, boiled meats, or potatoes. \u00bc cup Champagne or white wine vinegar 2 tablespoons minced shallots 2 cornichons, minced 1 heaping tablespoon capers, rinsed, drained, patted dry and chopped \u00bd cup chopped flat-leaf\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":383,"url":"https:\/\/georgeannebrennan.com\/?page_id=383","url_meta":{"origin":378,"position":3},"title":"Chilled Melon Soup with Lavender","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Chilled Melon Soup with Lavender This is my version of a soup I had at a restaurant in Forcalquier several years ago. It isn't a sweet soup, as you might think. Instead, the melon plays a background role, changed by the addition of onion, olive oil, salt, pepper, and the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":385,"url":"https:\/\/georgeannebrennan.com\/?page_id=385","url_meta":{"origin":378,"position":4},"title":"Provencal Chicken with Olives, Tomatoes and Red Peppers","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Provencal Chicken with Olives, Tomatoes and Red Peppers This is a classic example of using how complex flavor of olives is used to enhance a simple dish. Rabbit instead of chicken is equally common, and green olives can be used instead of black. Ingredients 1 fryer chicken, about 3 pounds,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":393,"url":"https:\/\/georgeannebrennan.com\/?page_id=393","url_meta":{"origin":378,"position":5},"title":"Pear Crumble with Lavender and Almonds","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Pear Crumble with Lavender and Almonds Fruit crumbles or gratins are French country -style desserts replete with seasonal flavors, and lavender goes well with almost all fruits, from apples to peaches. The scant amount of batter makes just enough custard to hold the pears together, while sugar, almonds, and lavender\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=378"}],"version-history":[{"count":2,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/378\/revisions"}],"predecessor-version":[{"id":381,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/378\/revisions\/381"}],"up":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/64"}],"wp:attachment":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n8 to 10 medium Yukon gold or white potatoes
\n2 tablespoons coarse sea salt
\n3 tablespoons extra virgin olive oil
\n2 tablespoons butter<\/p>\n
\nPut the potatoes and 1 tablespoons of the salt in a large pot and cover by 3 inches with water. Bring to a boil and boil until tender when pierced with the tines of a fork. Do not over cook. Remove and let cool slightly before removing the skins. Let cool completely, then slice into \u00bd-inch thick slices. Refrigerate until ready to do the second cooking. In a large frying pan, heat the olive oil and butter over medium high heat. When the butter has melted and the oil is hot, place the sliced potatoes in a single layer, sprinkle them with half the remaining salt and cook until golden, about 7 to 8 minutes. Turn, sprinkle with the remaining salt and cook the other side until golden, about 5 minutes. Place on paper towels briefly to drain and serve hot.<\/p>\n<\/p>\n","protected":false},"excerpt":{"rendered":"