CookEat Recipe
Potatoes Sautéed in Butter
Thin slices of raw peeled potato gently browned in butter, with a separate flour-dusted fried variation.
Method
Steps
Step 1
Gather the ingredients: 600 g potatoes; 40 g butter; Salt and black pepper.
Step 2
Peel the raw potatoes and cut into thin even slices, about 2–3 mm thick. Pat the surfaces dry.
Step 3
Melt the butter in a wide heavy frying pan over moderate heat. Add the potato slices in a shallow layer, working in two batches if the pan is small and dividing the butter between them. Season with salt and pepper.
Step 4
Cook for about 20–25 minutes, turning carefully several times, until the slices are tender inside and golden-brown outside. Lower the heat if the butter or potatoes darken too quickly. Serve hot; the potatoes should not be scorched.
Step 5
For the flour-dusted fried version, use 600 g potatoes; new potatoes may be scrubbed instead of peeled. Slice very thinly, about 1–2 mm, and soak in cold water for about 1 hour. Drain and dry thoroughly between clean towels. Toss lightly with about 20 g plain flour, shake off excess, and fry in small batches in about 400 ml olive oil at roughly 170°C until cooked and lightly golden, about 3–5 minutes per batch. Drain and salt only after frying. Omit the butter and do not let the slices become excessively dark.
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