Simply the Best Sauté Potatoes

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

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Any variety of potato can be used for sautéing. Potatoes with a waxy texture maintain their shape, while floury-textured ones tend to break up and crumble crisply when fried. Halved new potatoes also sauté very well.

I use: A non-stick frying pan.

Cook: Cook the potatoes in their skins in boiling salted water for 20 minutes until tender. Peel and cut into 1cm (½ inch) thick slices. Heat the frying pan, adding a little oil. Place a layer of potatoes in the pan and fry until golden brown, then turn and brown the other side. Stir in a large knob of butter and season with salt and pepper.

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