Sauted Potatoes

Pommes de Terre sautées


Take cold boiled potatoes and cut them into slices about a quarter of an inch thick, and then in rounds with a plain cutter. Put some clarified butter or clean fat in a sauté pan to get hot, put in the potatoes and fry them a nice golden colour on both sides; drain them, sprinkle with a little chopped parsley and a tiny bit of salt; dish in a round on a dish-paper. Serve hot.