My Argentine Feast – Part 6 – The Potatoes

I had originally planned on making a version of these potatoes for our Argentine feast, but then changed my mind at the last minute. I just had a feeling they weren’t going to “pan out”, so I just made mashed potatoes instead. I did try them again a couple of days later though, and I was right. They didn’t work out as expected. There was no binder for them. Even though they did not look like they were supposed to, they sure tasted good, and that is really all that matters. 🙂

Theoretically, these were supposed to be a potato galette. But the recipe just called for butter, potatoes and salt. There were no eggs, or any others binders, so how are they supposed to bind together and make a galette? I gave up the idea of making them into a galette and just pan-fried them in butter, garlic and basil olive oils instead.

After rinsing and peeling the potatoes, I sliced them into thin rounds.

Then I got the skillet very hot and added the butter and the oils. I arranged the potatoes in the pan, gave a good sprinkling of coarse salt and let them cook for about 7 minutes, or until they browned, before carefully turning them over to cook the other side.

I added a bit more salt as needed and added a dash of chopped parsley to finish them off. They came out perfect, other than they were not behaving for the shape. They were crispy on the outside and soft and velvety on the inside. YUMMY!

Things don’t always go as planned. In fact, they rarely do. It’s always good to have a back-up plan. And bottom line, when cooking, the most important thing is always whether or not the end result tastes good. It’s the taste that counts. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.