Pommes Sautées à Cru

Sautéed Potatoes

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Ingredients

  • 500 grams (1 pound, ounces) russet, Yukon gold, o

Method

Prepare your mise en place.

Using the vegetable peeler, peel the potatoes and place them in the bowl with cold water to cover.

Working with one potato at a time and using the paring knife, shape the potatoes into neat cylinders of equal size. Return the cut potatoes to the cold water to keep them from oxidizing.