Pomme de Terre Macaire (Sautéed Baked Potato)
This recipe was given to Vincent personally by Henri Soulé the owner of La Pavillion, the New York City restaurant that defined French food in the US from 1941 to 1966. While the restaurant closed in 1971, Henri's culinary legacy continues as Michelin star chef Daniel Boulud opened a restaurant with the same name in 2021. The secret of the success of this butter-infused take on hash browns is to sauté the potatoes extremely slowly.
How to make
Heat oven to 350℉.
Bake the potato for approximately one hour.
Break the potato in half and scoop out the pulp with a fork. Mash 1 tablespoon of the butter into the pulp and add salt and pepper to taste. Mash mixture until smooth.
In a heavy frying pan, melt the second tablespoon of butter. Put the potato pulp into the frying pan and spread it into a flat cake. It is best when it is at least 1-inch thick. Sauté very, very slowly until it is golden brown on both sides.
Serve in wedges like a quiche Lorraine.
1 large Idaho potato
2 tablespoons butter (divided use)
Salt and pepper