Sauteed Potatoes

CLASSICALLY, sautéed potatoes are parboiled before being cooked in butter and browned. The initial cooking softens the starch, allowing the potatoes to brown easily when sautéed. Most European potatoes are of the firm, waxy variety, and remain firm after boiling, making this procedure easy to handle. I simplify this technique and save cleaning an extra pot, by sautéing potatoes as follows.