Home › The World's Kitchen › Potatoes, Bernoise

Potatoes, Bernoise

Peel and cut into half-inch squares six very sound, medium-sized, dry potatoes, wash thoroughly, and plunge into a pint boiling water with half teaspoon salt and boil for ten minutes. Drain on a sieve, then heat in a frying pan two tablespoons melted lard; add the potatoes and gently brown for ten minutes, frequently tossing meanwhile. Remove all the fat from the bottom of the pan, then dredge half teaspoon salt over them, add one teaspoon chopped parsley and half clove very finely chopped garlic; brown for a minute and a half, tossing gently meanwhile. Dress on a hot dish and serve.