Sauté Potatoes

Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Pommes de Terre Sautées are an excellent accompaniment to roast meat or fish, although I think they are good enough to eat as a main course with a crunchy green salad.


  • 2 kg floury potatoes, such as Maris Piper, Desiree, King Edwards or Idaho
  • 8 tbsp olive oil
  • sea salt
  • freshly ground black pepper


    Peel the potatoes and cook whole in gently boiling water for 12 minutes. Drain and slice into lcm rounds. Heat the oven to 180°C/gas 4.

    Divide the oil between two big frying pans and heat. Place a layer of potatoes over the base of each pan and cook for 5 minutes on each side until golden.

    Remove with a slotted spoon and place in a roasting tray with a crumpled up piece of baking parchment in the bottom (this prevents the potatoes on the bottom from going soggy). Keep warm in the hot oven. Repeat until all the potatoes are cooked.

    Sprinkle with sea salt and black pepper, and serve at once.