In order to make the perfect sauteed potatoes, you need to know some of the rules for their preparation. This way you will surprise your guests with a delicious dish that they will not forget. There are different ways to prepare sauteed potatoes, but in general the idea comes down to heat treating them in two ways.
You can make sauteed potatoes both whole and cut into cubes or slices. The potatoes prepared in this way can also be cut in half lengthwise. Some chefs recommend cutting them into half a centimeter thick round slices.
The larger the surface of a slice of potato, the greater the chance that it will become crispier. In this case, half a centimeter thick round slices are very suitable because they will be crispy on the outside and soft on the inside.
If the peel of the potatoes is thin, you do not need to peel them, you just need to wash them well with a sponge. But if the skin is thicker, its removal is desirable to make the potatoes tastier.
Sauteed potatoes should first be lightly boiled, so that they can soften and then fried. This way, they form a delicious crispy skin. You have to be careful with the boiling, because the perfect sauteed potatoes must be lightly boiled, so that they do not fall apart.
You can boil the potatoes peeled or not, then peel the skin and cut them once they are cooked enough, but not enough to fall apart and get mushy.
Olive oil is best suited for making the perfect sauteed potatoes. You can add just a little butter to olive oil. Some chefs recommend frying sauteed potatoes in goose fat, which gives them a much richer taste. The perfect sauteed potatoes are complemented by adding finely chopped garlic and chopped parsley.
In order to prepare the perfect sauteed potatoes, you need: 1.1 lb (500 grams) of potatoes, 1 tablespoon of olive oil, 1 teaspoon of butter, 1 clove of garlic, 2 tablespoons of finely chopped parsley.
Preparation: Cut the potatoes however you like and boil them in salted water for about ten minutes (depending on their size). Strain them from the water and place them back into the hot pot and leave them in it under a lid for 2-3 minutes.
Once they have cooled down enough to touch them by hand, heat the fat - olive oil and vegetable oil - in a pan over medium heat and distribute the potatoes in portions so that there is only one layer in the pan. Once they're cooked on the underneath, turn them over and take them out after 1-2 minutes. Sprinkle them with finely chopped parsley and chopped garlic.
You are welcome to check out our other potato recipes.
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