Sometimes I like to linger over the stove for hours; other times, it’s race to get food in my mouth as quickly as possible. This particular night, dinner took only 20 minutes from start to finish. Sliced fingering potatoes parboil in salted water for 10 minutes, then fry in a hot skillet with butter, shallots and lardons. In a smaller cast iron skillet, I gently fried tiny lamb sausages spiked with herbes de Provence until seared and golden. At the last second, spinach wilts in a pan with garlic and lemon. Done.


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