Introduction

Potatoes sautéed with butter. A French tradition. We do love potatoes in France and as a result we have cook books dedicated to it.

I would eat them every days if I could, therefore I have an extensive repertoire of ways to prepare them.

It seems like this one that I am sharing with you, is our constant. The inside tender and tasty, while the outside crispy. Insure that each slice is cut to the same size since you do not want to bite into an uncooked or overcooked pieces.

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First of all, by cooking them  prior, all the starch is removed from the potatoes, yet the cooking time will be cut in half. Also to check for doneness, insert the tip of a knife in the center. However each time you bite into , you will enjoy this wonderful butter, salt and thyme flavor.

A perfect side dish to any meats, poultries and fish. You can add some garlic to the thyme and butter if you wish. Or place them on a baking dish, sprinkle some parmesan cheese and place them under the broiler for a few minutes.

The opportunities with this dish are rather extensive, and  your imagination can lead you to lots of fun.

 

Potatoes Sautéed with Butter - A French classic

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potatoes sauteed with butter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 potatoes 1 per person potatoes
  • 2 tbsps unsalted butter 2 tablespoon per person unsalted butter

Instructions

  • Peel the 4 potatoes and sliced them about a ½ inch round.
  • In a large pan place cold water and salt, add the potatoes and cook until the potatoes are not all the way through cooked. Drain and set aside.
  • In a large skillet add the butter until melted over medium heat. Add the potatoes and cook until nice and golden.
  • Season with salt and pepper and thyme. Serve hot.

Nutrition

Calories: 324kcal | Carbohydrates: 26g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 24mg | Potassium: 879mg | Fiber: 5g | Vitamin A: 700IU | Vitamin C: 24.3mg | Calcium: 64mg | Iron: 6.9mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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