Ease of preparation rating: Moderate.
Yield: 4-5 servings.
Ingredients:
4 large russet potatoes
3 tablespoons (45ml) of canola oil
2 tablespoons (30ml) of butter
2 lemons
Salt and pepper to taste
Method:
Peel potatoes and hold in ice water.
Cut potatoes in juliennes using a mandolin or a Chef’s knife.
Heat half the oil in a skillet, and add in half of the potatoes.
Cook for 3-4 minutes stirring constantly so that the potatoes don’t stick or get any color.
Turn heat down and add the juice of 1 lemon, half the butter and salt and pepper.
Remove the potatoes and place on a paper towel to remove excess liquid.
Potatoes should still have some crunch to them.
Start over with the 2nd half of the ingredients.
*Serve with Beet and Dill Arctic Char Gravlax with Yogurt Chive Dressing. See recipe.