James Peterson

“Cooked” Sautéed Potatoes

Preparation info
  • Makes

    4

    Side-Dish Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

This is a convenient method of accommodating leftover baked potatoes. If you are starting from scratch, peel waxy potatoes and boil them, starting in cold water so they cook through evenly. Let cool before slicing.

Ingredients

  • 4 large potatoes, baked or boiled
  • 4 tablespoons butter
  • Salt
  • Pepper

Method

Preheat the oven to 200°F. If the potatoes are not already peeled, peel them. Cut the potatoes into ¼-inch-thick slices. In 2 large sauté pans, preferably nonstick, melt the butter over medium heat. Add the potato slices in a single layer and sauté for about 12 minutes, or until golden