So… I’m trying to figure out what something we make is actually called. I guess the best way is to explain how it’s made.
[ul]
[li]Take two russet potatoes and peel them[/li][li]Slice them crosswise in pieces about 1/4" to 1/3" thick [/li][li]Place slices in a moderately deep frying pan and add enough water to parboil them[/li][li]Once parboiled, remove the slices, drain the water and dry the pan. Add the slices back and add “enough” butter[/li][li]Fry them until tender and slightly browned - rather than being particularly crispy (except part of the top few) they’ll be almost as soft as the inside of a steak fry[/li][/ul]
So what **is **this? I’ve looked a pictures of home fries and pictures of cottage fries, and it doesn’t really look like either.
Part(ial)ly + boiling. It means to cook in boiling water until it’s somewhat cooked, but not cooked through. Longer than blanching, but not long enough to cook all the way. It’s a common technique for potatoes, among other things.
I’d call those sautéd potatoes. We make them fairly often, usually cooking some sliced onions and possibly some garlic and/or a chicken bouillon cube in the butter before adding back the potatoes. Also be sure to add generous amounts of ground white pepper.
We have a family name for them, too - “smashed potatoes.” That’s what our son called them when he was young. They aren’t really “smashed” but they do break up a bit when you fry them.