You have to make these potatoes. You'll see by the pictures that it doesn't look like I cooked 2 lbs. of potatoes. The truth of the matter is the homegirlz were snatching and scarfing as fast as I cook could them. Their poor father, well he didn't get any and the girlz showed no remorse. So, when you make these, do it alone.
Crispy Potatoes -
Place 2 lbs. of peeled and quartered Yukon Gold potatoes, 1 cup white wine, 3 cups of water, 1 fresh thyme sprig, 1 bay leaf and coarse sea salt to taste in a 8 quart stock pot. Turn to high heat, and allow the potatoes to cook until just tender ( about 20 - 25 minutes).
Remove potatoes from water, allow to cool, and then cut into thin slices. Add 2 tablespoons of butter to a sauté pan on medium-high heat. Add potatoes and cook until outside is browned and crispy.
Season with salt and pepper to taste and sprinkle with grated Parmigiano-Reggiano.
Mmmmmm, these are so crispy and flavorful, try them tonight with Tangerine Teriyaki Pork.Chops!