Sautéing Potatoes
Sautéing potatoes involves frying slices of blanched or raw potatoes in a small amount of oil. They may also be fried with onions to create pommes lyonnaise.
Potatoes for Sautéing
The dry, firm texture of yellow-fleshed maincrop potatoes makes them ideal for sautéeing. For example:
*Desiree
*Marfona
*Maris Piper
Method
- Cut the potatoes into approximately 0.5-1 cm (0.25-0.5 in) thick slices.
- Cook the slices in a little hot oil until golden brown. They may also be blanched in boiling, well-salted water before frying them.
- Season with salt and pepper and serve at once.
