Recipe: Creamy home fries

Total time: 1 hour, 5 minutes, plus cooling time for the potatoes

Servings: 8

Note: Adapted from “Bistro Laurent Tourondel.”

3 pounds baking potatoes

2 tablespoons butter, divided

2 tablespoons olive oil, divided

Fine sea salt and freshly ground black pepper

2 tablespoons diced shallots, divided

1 tablespoon finely chopped garlic, divided

1 cup heavy cream

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

1 tablespoon chopped fresh sage

1. Heat the oven to 400 degrees. With a small, sharp knife, pierce each potato. Bake the potatoes for 45 minutes, or until fork tender. Remove from the oven and allow to cool slightly, then refrigerate until cold.

2. Peel the potatoes and cut into one-half-inch cubes. Reserve. Heat a large sauté pan over medium-high heat, and add half each of the butter and oil. When the butter is melted, add half of the potatoes, distributing them so they lie comfortably in a single layer. Season with one-half teaspoon salt and one-eighth teaspoon pepper, or to taste. Cook, stirring occasionally, until the potatoes are golden-brown, 8 to 10 minutes. Add half each of the shallots and garlic and cook an additional 30 seconds. Transfer the potatoes to a plate, cover and keep warm.

3. Add the remaining butter and oil to the pan and brown the rest of the potatoes the same way, adding the rest of the shallots and garlic at the end.

4. While the potatoes are cooking, stir together the cream and mustards until blended. When the potatoes are done, stir in the cream mixture and allow it to come to a simmer. Remove the skillet from the heat, add back the reserved cooked potatoes, and stir in the sage. Adjust the seasoning if necessary, and serve immediately.

Each serving: 292 calories; 4 grams protein; 31 grams carbohydrates; 2 grams fiber; 18 grams fat; 9 grams saturated fat; 48 mg.