Pommes de Terre Sautées à Cru

Sautéed Potatoes


Sautéed potatoes should be nicely brown, moist inside, and never oily or greasy when served. The trick is to wash the raw potatoes after slicing and pat them dry before cooking (this removes much of their starch and keeps them from sticking together). Their cooking fat should be discarded and the potatoes finished in a little fresh butter just before serving.

1 kg (2 lb) waxy potatoes (red or white)
60 ml (2 fl oz) vegetable oil
Salt and freshly ground pepper
30 g (1 oz) butter
15 ml (1 tbsp) chopped parsley

Peel and slice the potatoes into 3 mm (1/8 inch) rounds. Rinse quickly in cold water, drain, and pat dry with paper towels. Heat the oil in a large frying pan over high heat. Add the potatoes, season with salt and pepper and sauté, tossing the potatoes frequently by pulling the pan toward you with the jerk of the wrist, until the potatoes are lightly browned and crisp on the outside and tender inside. Remove from the pan with a slotted spoon and drain on paper towels. Discard the oil.

To serve, add the butter to the pan and melt over high heat. Add the potatoes and sauté until golden brown. Taste and adjust the seasoning. Serve sprinkled with parsley.

copyright (c) 1991 Le Cordon Blue