Ingredients
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4 large russet potatoes
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3 tablespoons (45 milliliters) of canola oil
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2 tablespoons (30 milliliters) of butter
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2 lemons
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Salt and pepper to taste
Directions
- 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 three to four minutes stirring constantly so that the potatoes don’t stick or get any color.
- Turn heat down and add the juice of one 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 second half of the ingredients.
- Serve with beet and dill Arctic char gravlax with yogurt chive dressing (see recipe).
