Pommes de Terre Château

Sautéed Boiled Potatoes

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Peel potatoes and cut into eighths. Trim each piece to the size of a large olive. Put on to cook in cold water seasoned with salt, sugar