Loading Search Bar...
READY IN
25 mins
Golden Fried Potatoes (Sautée Potatoes) Recipe

Golden Fried Potatoes (Sautée Potatoes)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians
Graham

Recipe by  

This French recipe for Sautée Potatoes is both delicious and versatile. It can be served with fish, meat or as part of a 'fry-up'. The original recipe uses duck fat (which is easily available in France) but you can substitute either goose fat or beef dripping if duck fat is hard to find.

      Preparation Time: 5 Minutes

      Cooking Time: 20 Minutes

Ingredients for Golden Fried Potatoes (Sautée Potatoes)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 medium-sized
potatoes
4 tablespoons
duck fat, goose fat or beef dripping
  handful
fresh parsley
1 - 2 cloves
garlic

 

How to Cook Golden Fried Potatoes (Sautée Potatoes)

  1. Peel the potatoes then slice them so that you have roughly circular pieces about ¼" (0.5cm) thick. Rinse under cold water to remove any excess starch then cook in boiling, salted water for just 5 minutes.
  2. Melt the duck fat (or alternative) in a large skillet (frying pan). Add the potatoes to the pan then peel and crush (mince) the garlic and add to the potatoes. Fry gently, turning regularly, for about 10 minutes then add the chopped parsley. Continue frying gently (about another 5-10 minutes) until the potatoes are golden brown on both sides.
  3. Drain the potatoes on several layers of absorbent kitchen paper for a few moments before serving.

 
Graham GRAHAM'S HOT TIP:
Do not fry the potatoes too quickly or they will brown before they are thoroughly cooked inside. A medium heat works just fine.
 
Print Kitchen-Friendly View

Reviews of Golden Fried Potatoes (Sautée Potatoes)

Rating 4 out of 5 - Many cooks will make this recipe again July 24 2014
What a brilliant way to cook sautee potatoes. Really easy, but the addition of the garlic and parsley makes all the difference. No wonder the french have a reputation for taste in their cooking.
(7 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

106 Unusual Recipes
106 Unusual Recipes

There are lots of recipes for some foods, but here we offer a selection of recipes that are truly out of the ordinary. You'll be amazed.

135 Father's Day Recipes
135 Father's Day Recipes

What should I make him for Father's Day? Why not spoil him with one of our specially chosen Father's Day recipes? Go ahead - make his day!

142 Christmas Holiday Recipes
142 Christmas Holiday Recipes

Christmas is that special time of year when diets go out of the window and folks spend more time preparing beautiful meals.

Other Vegetables Recipes

Cheesy Mushroom and Broccoli Casserole
Cheesy Mushroom and Broccoli Casserole

Cheesy Mushroom and Broccoli Casserole is one of those lunchtime delights that leave you diving for a second helping.

Mash with Attitude
Mash with Attitude

Mash with Attitude is just what it says, a creamy potato mash with flecks of carrot, topped with crisp bacon that gives it a somewhat theatrical pose.

Mulligatawny Soup
Mulligatawny Soup

A really warming and generous soup, ideal for a cold winter evening. Though normally served hot, Mulligatawny Soup is equally good served chilled.

 

 
ALL RIGHTS RESERVED © 2022 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up