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Roasted Tourneed Potatoes


Fancy potatoes shaped like footballs

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  • 2 1/4 lb potatoes
  • 2 oz butter
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbs parsley, minced



Step 1

Tournee the potatoes (peel them from top to bottom carving them into a football shape with eight sides) and place in cold water. In a skillet, add the butter and heat. Drain the potatoes and pat dry. Add the potatoes to the skillet of hot butter and season with salt and pepper and saute until golden brown. This could take as long as 25 minutes. Check the seasonings and top with parsley just before serving.


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