Steaks and chops aren't the only things worth cooking in brown butter.
Resting the potatoes in the pan ensures they're cooked all the way through.
I spent the weeks leading up to the trip putting together a dining itinerary that my fiancée described as "aggressive." I prefer to call my plan to fit in as many meals as possible "enthusiastic." Between boulangerie runs, neo-bistro prix-fixe lunches, wine-bar cheese snacks, and a couple tasting-menu dinners, we ate.
I couldn't stop eating them. Despite being bathed in brown butter, they weren't greasy and didn't induce an instant food coma, like Robuchon-style pomme purée—another French potato-and-butter concoction. I wouldn't go so far as to agree with the Parisians at the table who kept saying that this was a très léger meal—especially not after a whole wheel of Vacherin was brought out for pre-dessert—but I guess everything is relative.
She explained that the potatoes were cooked from raw entirely in demi-sel butter, uncovered, and on the stovetop. While the dish is simple, she warned me—in that impossibly French, I-just-woke-up-this-way manner—that many of her friends had tried to re-create these potatoes and failed. Paris is definitely the birthplace of the humblebrag.Quality of ingredients is the biggest challenge in re-creating simple dishes like this one back here in the States.
Whichever type of butter you use, I recommend going with unsalted. I tested this with a few different kinds of salted and semi-salted butter, but it's much harder to control the salinity level in the dish when you're using butter that is already seasoned. You're better off seasoning with salt yourself.
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