Imagine a side dish so irresistibly crispy and luxurious that it steals the spotlight from the main course. These shriveled potatoes with shallot cream are not just a recipe—they're a culinary revelation that transforms humble ingredients into a gourmet experience. With a golden, crisp exterior and a creamy, aromatic shallot sauce, this French-inspired dish promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 lbs small potatoes
- 2 shallots, finely chopped
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Wash the small potatoes thoroughly under cold running water, ensuring all dirt is removed. Pat them dry completely with clean kitchen towels.
- If potatoes are larger than bite-sized, cut them into uniform 1-inch pieces to ensure even cooking. Leave smaller potatoes whole.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers and becomes fragrant.
- Carefully add potatoes to the hot oil, arranging them in a single layer to ensure maximum surface contact for crispy, shriveled exterior.
- Cook potatoes without stirring for 5-7 minutes, allowing them to develop a golden-brown, crispy bottom crust.
- Gently turn potatoes using a spatula, continuing to cook and rotate every 4-5 minutes to achieve an evenly shriveled and crispy texture.
- While potatoes are cooking, finely chop shallots into uniform small pieces.
- In a separate small saucepan, combine heavy cream and chopped shallots. Simmer on low heat for 10-12 minutes, stirring occasionally to prevent scorching.
- Season potatoes with salt and freshly ground black pepper during the last 5 minutes of cooking.
- Once potatoes are golden brown, shriveled, and crisp on the outside, remove from heat.
- Transfer potatoes to a serving platter and immediately drizzle with the warm shallot cream.
- Garnish with additional freshly ground black pepper or chopped herbs if desired, and serve immediately while hot and crispy.
Tips
- Choose the right pan: A heavy-bottomed cast-iron skillet or non-stick pan is crucial for achieving an even, crispy exterior.
- Dry potatoes thoroughly: Excess moisture prevents proper browning, so pat potatoes completely dry before cooking.
- Don't overcrowd the pan: Cook potatoes in a single layer to ensure maximum crispiness and even cooking.
- Patience is key: Resist the urge to constantly stir. Let potatoes develop a golden crust before turning.
- Low and slow for the shallot cream: Gently simmer the cream to prevent scorching and develop rich flavor.
- Serve immediately: These potatoes are best enjoyed hot and crispy, straight from the pan to the plate.
- Experiment with herbs: Try adding fresh thyme, rosemary, or chives for an extra flavor dimension.
Nutrition Facts
Calories: 425kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
