Sautéed Potatoes Sprinkled with Chopped Truffles

Pommes Sautés de Terre Sarladaise

Preparation info

  • Makes


    Side-Dish Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 5 medium-to-large white or red waxy potatoes (about 2 ½ pounds [1.1 kg] total), peeled,


Slice the potatoes to about the thickness of 2 quarters with a mandoline or chefs’ knife and pat them dry in kitchen towels. (Don’t use paper towels, which stick and tear.) Heat the fat or butter in two 10- to 14-inch [25.5- to 35.5-cm] nonstick pans or well-seasoned iron pans until you smell the fat or the butter froths. (You need two pans so you don’t h