Potatoes Saute

Ingredients

• three pounds of new potatoes
• three ounces of butter
• fine salt

Method

1. 1

   Scrape and cut potatoes into quarters.

2. 2

   Boil in cold water, then dry.

3. 3

   Heat butter in a pan, toss potatoes for about twenty minutes until browned, and dust with salt before serving.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 266. The excerpt below is the record exactly as published.

potatoes saute. 66S BANQUETS OF THE NATIONS Potatoes Saute. Take three pounds of new potatoes, scrape and cut in quarters, or, if old, cut out round pieces rather larger than a marble. If small, just clean and scrape them. Put them into a pot with plenty of cold water, and when through the boil take them out and dry with a cloth. Then put them in a pan in which you have heated three ounces of butter, and toss over the fire for about twenty minutes till nicely browned all over, and at the last moment dust well with fine salt

Cook this with the app: pantry check, scaling, and the assistant.