Sautéed Potatoes

Basic Recipe 66

Preparation info

  • Difficulty


  • Makes



Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 2 Large Sebago potatoes, or similar baking potatoes, washed
  • 100 ml Clarified butter
  • 1 Clove garlic, crushed
  • 1 Sprig of fresh thyme
  • 25 g Whole, unsalted butter
  • Salt
  • Freshly ground pepper


Peel the potatoes, trim into even blocks and cut into 5 mm. cubes. Place in a container and run cold water over them for 5 minutes. Drain and dry the potatoes on a clean kitchen cloth. Heat the clarified butter in a large cast-iron pan and add the potatoes, garlic and thyme. Season with salt and freshly ground pepper and sauté the potatoes for 8–10 minutes. Frequently toss until tender and golden brown. Add the whole, unsalted butter and continue to sauté for a further 2 minutes. Drain the potatoes and remove the garlic and thyme. Adjust the seasoning if necessary. The potatoes can be sautéed in advance and reheated in a little clarified butter before serving.