Pan-fried potato medallions develop a golden-brown exterior when done.
Medallions, named for their resemblance to small coins or medals, refer to round cuts of food. Medallions are commonly associated with meat, as in the renowned preparation tournedos Rossini, but certain vegetables, such as potatoes, have the density needed to hold up to thin slicing and frying. Red-skinned, new and white round potatoes have the form needed to cut the medallion shape, and the ideal balance between starchy and waxy that's perfect for pan-frying. Arranging the medallions in an even layer is imperative when pan-frying to avoid creating steam, which prevents browning.
Instructions
1. Peel 1 lb. of potatoes. Place in food-storage container of water after peeling.
2. Remove the potatoes, one at a time, from the water and shake off the excess. Cut each potato in 1/4-inch thick medallions and return them to the water. Slice the remaining potatoes.
3. Heat 2 inches of olive oil or rendered bacon fat in a heavy bottomed pan until it appears to ripple, approximately five minutes. Remove the potato slices from the water, pat each one dry with paper towels and set them aside on a sheet pan.
4. Arrange the potatoes in the pan in a single layer. Pan-fry the medallions until golden, approximately three minutes on each side. Turn the medallions over halfway through cooking with tongs. Allow the oil or fat to return to full temperature before pan-frying more potatoes.
5. Drain the potato medallions on a sheet pan lined with paper towels. While still warm, season the medallions to taste with kosher salt and freshly ground black pepper.
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