Saute or Tossed Potatoes

Preparation info

  • 4–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 medium-sized potatoes (waxy ones)
  • 1–2 oz. butter or margarine
  • seasoning


Cook the potatoes, preferably in their skins, until only just soft. Let them dry thoroughly, then peel and slice them ¼ in. thick. Heat the fat in a frying-pan and put in the potatoes. Season them with salt and pepper. Toss in the fat until they are light brown and have absorbed all the fat. Serve at o