Sauteed Potatoes

Sauteed Potatoes

Unless you possess a deep-fat fryer, sauteed potatoes  are as close as you will get to French Fries at home. Some people think baking potatoes are best, but I believe  that waxy potatoes - cooked skin on -give the best result. You should experiment with various types of potatoes such as Yukon Gold. Cook potatoes fully before frying them to ensure meltingly tender insides. Sauteing in a combination of butter and olive oil gives an especially good flavor, but you can vary this. You can use all olive oil, lard or goose fat if you prefer. And saute the potatoes slowly to allow to allow them caramelize.

Variations

Potatoes Lyonnaise

peel and finely slice 2 white onions. Fry gently in 2 tablespoons of olive oil, stirring frequently, for 20-25 minutes until evenly golden and sweet. At the very end, season them with salt and pepper, add 1 teaspoon of red wine vinegar. Toss them into the sauteed potatoes and serce right away.

Sauteed Potatoes for Chicken

Boil your potatoes for in chicken stock rather than water ( it can be used for soup later ). These potatoes go especially well with broiled or roasted chicken.

Garlic and Rosemary Potatoes

Add a handful of unpeeled garlic cloves and few sprigs of rosemary to the potatoes when you saute them. Die-hards garlic lovers will like to eat soft insides of the garlic.

Chili Potatoes

Fry the potatoes with several whole red chili pepper, removing them at the end.

These different variations are very easy to prepare and also very tasty, with the simple instructions you could have these tasty dishes made in no time at all enclose is a recipe my recipe I make for my basic sauteed potatoes.

Sauteed Potatoes

1 1/4 pounds of waxy potatoes, scrubbed

2 tablespoons of unsalted butter

1 tablespoon of extra virgin olive oil

   Sea salt, black pepper

1 clove of garlic peeled and finely chopped

2 tablespoons of finely chopped flat leaf parsley

Bring a large pan of salted water to a boil, add the potatoes bring back to a boil, and cook for 15 minutes until tender when pierced with a knife. drain them into a colander, leave to cool, and then slice thickly.

Heat the butter and oil in a 10 inch skillet over a low heat. add the potatoes and saute for 20 minutes, turning them every few minutes, until they are evenly golden brown and crisp. Season a few minutes into cooking, and add the chopped garlic 5 minutes before the end of cooking time. Sprinkle with the chopped parsley, toss, serve at once. This recipe will serve 4 people.

If you enjoy all kinds of potatoes like I do I know you Will really love these different ways to prepare  them.

The Handicapped Chef Carlton Haynes is owner of Triple H Catering and Consulting for more information contact us thehandicappedchef@gmail.com.