Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Pommes sautées à cru are raw, neatly trimmed, 3-millimeter (⅛-inch)–thick potato rounds that have been rinsed in cold water and thoroughly dried, sautéed in a single layer in hot oil, and finished with a bit of butter. The oil provides the higher heat necessary to give the potatoes a rich, brown color; the butter adds rich, nutty flavor. If there is too much oil in the pan, it is drained off before the butter is added. The potatoes should have a crisp exterior and a moist, tender interior.

Pommes lyonnaise are peeled, whole potatoes that are cooked until tender in salted water, then cut crosswise into rounds and sautéed in hot fat with sliced onions.