So after work I stopped at our wonderful meat counter in the local supermarket hoping to find a couple of New York Strip steaks. I realize that cut of meat is not the original for making 'Steak Frites', but it's my favorite. Win...they had just what I needed for dinner. When I got home I placed them on a platter to lose their chill and moved on to the 'frites'.
|Potato and Mandoline|
Into a butter warmer I mixed about 1/2 stick butter, the same amount of olive oil and 1 clove of garlic minced finely. I heated the mixture until the butter melted and set it aside. Next I made one layer of the thin sliced potatoes into a buttered cast iron skillet and brushed on the butter/olive oil mixture. I sprinkled on salt, black pepper, parsley and green onion and repeated the process until all the potatoes were used.