Potatoes sautées
A classic colonial-era pan-fried potato dish where boiled potato slices are tossed in butter until golden brown and finished with a dusting of salt. Simple and satisfying, this is distinctly different from potato chips — the slices are thicker and richly coated in browned butter.
Ingredients
- 4 medium potatoes (Any waxy or all-purpose variety works well; choose potatoes of similar size so they cook evenly)
- 2 tablespoons butter (Use unsalted or salted butter; unsalted gives you more control over final seasoning)
- 1 pinch salt (Applied as a light dusting at the very end; use fine salt for even coverage)
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Instructions
- 1Place the whole, unpeeled potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a steady simmer. Cook until a knife or skewer slides easily through the centre of the largest potato — this typically takes 20 to 25 minutes depending on size. Drain the potatoes and set aside until cool enough to handle. Peeling is optional; the skin can be left on or removed according to preference.
- 2Once the boiled potatoes are cool enough to handle safely, slice them into rounds approximately 1 cm (about 3/8 inch) thick — what the recipe describes as 'moderately thick'. This thickness allows the slices to develop a golden crust while staying tender inside. Avoid cutting them too thin or they will crisp up like chips rather than sauté.
- 3Place a frying pan over medium to medium-high heat and add the butter. Once the butter has melted and begins to foam, add the potato slices in a single layer — work in batches if your pan is not large enough. Toss or turn the slices regularly so they brown evenly on both sides. Continue cooking until the slices are nicely golden brown all over, which should take around 8 to 10 minutes. The butter itself will turn a light golden-brown colour as the milk solids caramelise — this is called beurre noisette and adds a rich, nutty flavour.
- 4Once the potatoes are golden brown, transfer them to a serving dish. Carefully pour all of the browned butter remaining in the pan over the potato slices. This ensures the rich, nutty butter is not wasted and coats the potatoes generously for maximum flavour.
- 5Finish the dish with a light dusting of salt evenly distributed over the potatoes. The recipe calls for just a 'dust', so season lightly — you can always add more at the table. Serve immediately while hot.
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