Potatoes Sautees

Ingredients

• eight good-sized boiled and peeled potatoes
• an ounce and a half of good butter
• a pinch of salt
• half a pinch of pepper

Method

1. 1

   Cut potatoes into slices, place in frying-pan with butter, season with salt and pepper, toss for eight minutes, dress on a hot dish, and serve with parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 246. The excerpt below is the record exactly as published.

Potatoes Sautees ail Beurre.— Peel and clean eighteen small, round, raw potatoes, new ones if possible ; place two ounces of butter in a saucepan ; place it on a hot fire, adding the potatoes ; cook them until they are a golden color, which will take fifteen minutes, then drain. Sprinkle over them a pinch of table-salt, and arrange them on a dish without any further seasoning than a little chopped parsley ; then serve. 995. Potatoes Sautees. — Take eight good-sized boiled and peeled potatoes (No. 982); cut them in slices a quarter of an inch in thickness; place them in a frying-pan with an ounce and a half of good butter. Season with a pinch of salt and half a pinch of pepper

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