{"id":4351,"slug":"olivette-potatoes","title":"Olivette potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["potatoes","butter","salt"],"ingredients_norm":["potato","butter","salt"],"steps":["Cut potatoes with a Parisian potato spoon to the shape of an olive.","Put in a vessel with cold water, bring to the boiling point, and drain.","Melt some butter in a sauté pan, add the potatoes, and bake in oven until a nice golden brown.","Drain off the butter, and season with salt."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w6:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"09d4cda38a21e36fe369ad31e4082ddcc83645398376db94202891fe50159d35","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/olivette-potatoes"}