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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.
 
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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)
 

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