79. BROWNED POTATOES.--While not so easy to digest as boiled or baked potatoes, browned potatoes offer an opportunity for a change from the usual ways of preparing this vegetable. They may be prepared on the stove or in the oven, but when browned in the oven the surface is more likely to be tough.
Boil the desired number of potatoes, and when they are sufficiently tender, drain off the water. If they are to be sautéd on the stove, melt a small amount of fat in a frying pan, and place the cooked potatoes in it. Sauté until brown on one side, then turn and brown on the other. Season with additional salt, if necessary, and serve.
In case it is desired to brown them in the oven, put the boiled potatoes in a shallow pan and brush them over with butter. Set them in a hot oven, allow them to brown on one side, then turn and brown them on the other. Season with salt, if necessary, and serve at once upon removing from the oven.
80. RAW SAUTÉD POTATOES.--If a potato dish suitable for supper or luncheon is desired, raw potatoes may be sliced thin, as at a, Fig. 17, and then sautéd. For this purpose, small potatoes that are not suitable for other methods of preparation may be used.
Peel the potatoes and slice them into thin slices. Melt a small amount of fat in a frying pan, place the potatoes in the hot fat, and cover the pan. Allow them to steam in this way for 10 to 15 minutes and then remove the cover. Brown on one side; then turn and brown on the other. Season with salt and pepper.
81. HASH-BROWNED POTATOES.--A very good way in which to use up boiled potatoes is to hash-brown them in the oven.
HASH-BROWNED POTATOES
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Sufficient to Serve Six