A Potato Dish for Julia

Recipe from Judith Jones

Adapted by Christine Muhlke

A Potato Dish for Julia
G. Paul Burnett/The New York Times. Food stylist: Jill Santopietro.
Total Time
45 minutes
Rating
4(137)
Comments
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This recipe is adapted from “The Pleasures of Cooking for One” by Judith Jones, Julia Child’s longtime editor at Knopf, who gave it to The Sunday Times Magazine in 2009. It is easily prepared and a savory accompaniment to a steak or roast, crisp and buttery, with just a hint of garlic. —Christine Muhlke

Featured in: Raising Steaks

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Ingredients

Yield:Serves 1 or 2
  • 2medium new potatoes
  • 1small clove garlic
  • Salt
  • 4teaspoons butter
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

120 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 176 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the potatoes and slice them very thin, about ⅛-inch thick. Peel and mince the garlic, then with the flat of your chef’s knife, mash it with a little salt into a paste. Work about 1 teaspoon of the butter into it and set it aside.

  2. Step 2

    Heat 1½ teaspoons of the butter in a small frying pan over medium-low heat, and lay in half the potato slices, overlapping slightly, to fill the bottom of the pan. Salt and pepper them lightly, and smear the garlic paste on top. Add the remaining potatoes, season lightly and set a small cover askew on top of the pan. After about 8 minutes, turn the potatoes by setting a small, sturdy plate on top of the pan and flipping them over and onto it. They won’t hold together in perfect shape, but don’t worry.

  3. Step 3

    Heat the remaining butter in the pan and slide the potatoes back in. Let them cook, semicovered, for 5 minutes, then uncovered for a couple minutes more, until nicely browned. Slide them onto a warm plate, season to taste and let them mingle with whatever juicy meat you’re treating yourself to for dinner.

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Ratings

4 out of 5
137 user ratings
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Comments

Anython

I should have known better from the affected reluctance to call this what it is: a galette. If anyone anywhere can "smear" a buttery paste on top of potatoes which are inevitably sliding around on the slippery, hot bottom of a buttered skillet, they'll get my vote for chef of the year. This is not Julia worthy and would be better labelled "Ridiculous mess"

Anne

A winner! Simple, delicious, and beautiful. Easy to prepare--cooks in a skillet without stirring or fussing, and the process of turning the potatoes onto a plate and then sliding them back into the skillet was simpler than expected. The garlic butter was heavenly. And everything was in the pantry! (Spreading the butter on the potatoes was no difficulty at all, but perhaps I have a different understanding of "smear" than others.)

Cat M

I ended up melting the butter/garlic/salt paste in the microwave, then pouring it over the tops of the potatoes. EZ PZ

Paul

A close relative of Pommes Anna. https://daily4you.info/recipes/1018518-pommes-anna%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

shore cook

Following another’s advice, I melted the butter mixed with the garlic and poured that on the first layer of potatoes. It worked perfectly. I garnished finished potatoes with fresh chives, the dish was a hit!

Alicia

A very similar recipe is also available on the Times site but called Pommes Anna but it is a bit fussier and is finished in the oven.

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Credits

Adapted from “The Pleasures of Cooking for One,” by Judith Jones

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