Sautéd Potatoes

More or less any potato can be used for sautéing, but for a perfectly shaped sauté, it’s best to use a waxy variety. Dutch and Cyprus varieties will give you that waxiness, as will Charlotte, Belle de Fontenay and Pink Fir Apple.

The potatoes should always be cooked before sautéing. Some recipes will tell you to keep them slightly underdone so that during the process of pan-frying they will not break down and will keep their perfect shape.

Well, that’s not really what I’m af