Sauteed Potatoes

Pommes de Terre Sautées

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

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.


  • 6 large Yukon Gold potatoes
  • 4 tablespoons (½ stick) butter, or more as needed
  • ¼ teaspoon salt
  • Pinch of freshly ground pepper
  • 3 sprigs parsley, chopped, for garnish


    1. Peel the potatoes and cut them into ½-inch dice. Soak in cold water until ready to use.
    2. In a 12-inch nonstick skillet, melt the butter. Drain the potatoes and place in the skillet over medium-low heat. Cover the pan and steam the potatoes for 2 to 5 minutes. They should be tender, but not brown.
    3. Uncover, turn the heat to medium-high or high, and sauté, shaking the pan frequently, until the potatoes brown, about 10 minutes. If not shaken, the potatoes may stick and not brown evenly. If the pan seems dry, add more butter, 1 tablespoon at a time. (The potatoes can be prepared up to 1 hour in advance and reheated by sautéing over medium-high heat just before serving.) Season with the salt and pepper and sprinkle with the chopped parsley to serve.