Sauteed Potatoes Recipe

For people who like potatoes, this is another different way to enjoy them. It is perfect for a side dish.




Sautéing simply means cooking in a pan with butter or oil. Done slowly over low heat, sautéing cooks the excess water out of vegetables, concentrating their natural flavor. Done quickly over medium to high heat, sautéing produce nicely browned exteriors on everything from mushrooms to potatoes or chicken. Sautéing is often confused with pan frying, where larger pieces of food are cooked quickly and flipped on both sides.It is different from searing which only browns the surface of the food. Olive oil or butter are often used for sautéing,but most fats will do.

In saute all ingredients are heated at once and cooked quickly. You need to quickly move them around in a pan, by using a utensil or repeatedly jerking the pan itself. The pan you use for sautéing should be non stick and large enough to hold all the food in one layer so the steam can escape and this keeps the food from stewing. Only enough fat to lightly cover the bottom of the pan is needed. The food is spread across the hot fat in the pan and left to brown turning or tossing frequently.

For this recipe I recommend choosing any kind waxy potatoes. I'm using Yukon potatoes.Pick potatoes with similar size, so they cook evenly.  I recommend boiling them before sautéing, raw potatoes burn easily on the kind of heat it requires to brown them.

Here is my recipe for delicious sautéed potatoes:

Serving-2

Ingredients:

1lb (500gr), around 4-5 medium size potatoes 
3-4 tablespoons vegetable oil or butter
1 teaspoon salt (depends on your taste)
1/2 teaspoon black pepper 
1/4 teaspoon paprika
2 cloves garlic chopped
2 tablespoons fresh chopped dill

Directions:

1.  Put potatoes in a pan of cold water with a pinch of salt and bring to a boil. Simmer for 15 minutes, depending on size, or until just tender. Drain well and leave until cool enough to handle. Peel potatoes.
2. Slice onto small chunks . Melt butter (heat oil ) in a pan over medium heat. Add potatoes in single layer. If the pan is not big enough, cook them in batches, so they can get an even golden crust. Quickly move them around in the pan to cook each side.
3. Add salt, pepper, paprika and garlic (optional) to the pan at the end of sautéing and cook for 1 minute.
4. Remove from heat and drain on kitchen paper. Sprinkle with chopped fresh dill and serve.

Here are some pictures of the process:

Enjoy!

Stay posted for my next food recipe !