Potato Savonnettes Recipes

ROAST OF VEAL

Steps:

• Sprinkle the roast with the salt and pepper.
• Melt the butter in a heavy ovenproof saucepan or skillet. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.
• Place in a preheated 425-degree oven. After 30 minutes, add the water and cook for 10 additional minutes. By then, the juices will have melted and a natural sauce formed.
• Let the roast stand for approximately 15 minutes to allow the meat to relax.
• At serving time, slice the roast and arrange a few slices on each of six plates. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.

POTATO SAVONNETTES

Steps:

• Cut the potatoes crosswise into 1-inch-thick slabs to create ovals approximately 2 1/2 inches long by 1 3/4 inches wide. You should have about 16 pieces. With a vegetable peeler, peel around the edge of the slices to make them more uniform in size. (If desired, reserve the trimmings for soups or potato croquettes.)
• Rinse the potatoes, dry them thoroughly with paper towels and arrange them in one layer in a nonstick pan about 10 to 12 inches in diameter. Add the butter, oil, salt and water (the water should almost cover the potatoes). Bring to a boil over high heat and boil vigorously for 1 minute.
• Place the potatoes in a preheated 425-degree oven for 30 minutes. The water should have evaporated by then, and the potatoes should be browning in the butter and oil. If they are not quite brown enough on the underside, return the pan to the top of the stove and cook the potatoes over high heat until they are nicely browned underneath.
• To serve, divide the potatoes among six dinner plates, inverting them so the brown underside is on top. Serve with slices of roast veal.