Pommes de Terre Anna

Sliced Sautéed Potatoes

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6–8 medium-sized red potatoes
  • ½ pound melted butter
  • Salt and pepper


  1. Peel potatoes and put into cold water. Slice each potato on a slicer of some kind, or uniformly slice by hand. These should be very thin, about 1/16 inch.
  2. The French have a special pan with straight-up sides and overlapping lid so that the pan can be turned over to b