Potatoes Sautés

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Cut the boiled potatoes into thin slices.
  2. Melt about an ounce of fresh butter in a frying pan.
  3. When the butter boils, lay the potato slices flat in the pan, not on top of each other.
  4. Allow the potatoes to brown on one side.
  5. Flip the potatoes and brown the other side.
  6. Serve in a vegetable dish.
  7. Dust over with a little finely chopped parsley.
Original Text
Potatoes Sautés Take some potatoes which have been boiled and cut them into thin slices. Melt in a frying pan about an ounce of fresh butter and when this boils lay the potatoes in it, not on top of each other but[Pg 107] perfectly flat, while the pan stands on the stove. Allow the potatoes to brown first one side and then the other. Dish with a slice into a vegetable dish and dust over with a little finely chopped parsley.
Notes
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