Sauteed Potatoes (Pommes de Terre Sautees au Romarin)

These are so delicious, and a favorite around the dinner table especially during the holidays.  This recipe is from Aunt Patty, and I believe also from a French cookbook. 

3 lbs baking potatoes
4-6 tbsp clarified butter, see directions below
2-3 fresh rosemary sprigs, leaves removed and chopped

salt and freshly ground pepper

Directions:

Peel and cut the potatoes into 1-inch pieces.  Place in a bowl of ice water and soak for 10-15 minutes. Drain, rinse and drain again and pat dry inside a kitchen towel. 

In a non-stick pan heat 4 tbsp of the butter over medium-high heat until very hot, but not smoking.

Add potatoes and cook for two minutes without turning so they cook well on one side.

Shake the pan and cook on the other side and continue to cook until the potatoes are brown on all sides.
Season with salt and pepper.
Add a little more butter and continue cooking on medium-low or low for 20-25 minutes until done and soft when pierced with a fork.  Sprinkle with rosemary and serve.

How to clarify butter:

Clarified butter is butter that has had the milk solids and water removed. One advantage of clarified butter is that it has a much higher smoke point, so you can cook with it at higher temperatures without it browning and burning. Also, without the milk solids, clarified butter can be kept for much longer without going rancid.

It is very easy to make. Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. A stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter


Source:  Patty Carcamo