Peel and boil the potatoes for 5-10 minutes, depending on size. Then fold it into a colander and let it drain completely and cool slightly.
Heat butter and olive oil in a pan, heat well and fry the potatoes on all sides to a golden crust.
Remove the prepared potatoes with salt and pepper. Serve.
Chateau potato is tender, with a crispy and at the same time tender crust. Cooking such potatoes is quite simple and quick, it is great as a side dish for any meat and fish dishes. Roasting in butter gives the potato a delicate creamy touch. This dish is traditionally prepared in France.