Sauted Potatoes

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

cold boiled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
clarified butter or clean fat ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
a tiny bit of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Take cold boiled potatoes and cut them into slices about a quarter of an inch thick, and then in rounds with a plain cutter.
Put some clarified butter or clean fat in a sauté pan to get hot, put in the potatoes and fry them a nice golden colour on both sides; drain them, sprinkle with a little chopped parsley and a tiny bit of salt; dish in a round on a dish paper.
Serve hot.

Original Text

Sauted Potatoes.
(Pommes de Terre sautées.)
Take cold boiled potatoes and cut them into slices about a quarter of an inch thick, and then in rounds with a plain cutter. Put some clarified butter or clean fat in a sauté pan to get hot, put in the potatoes and fry them a nice golden colour on both sides; drain them, sprinkle with a little chopped parsley and a tiny bit of salt; dish in a round on a dish paper. Serve hot.

Notes

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