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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":"","footnotes":""},"class_list":["post-378","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"_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":"