Potato sauté
4 servings
30 minutes
Potato sauté is an exquisite French dish that reveals the tenderness and aroma of young potatoes. This recipe has roots in traditional French cuisine, where the simplicity of ingredients combines with the art of cooking. Potatoes are first boiled with thyme and garlic, absorbing their flavors, and then fried to a delicious golden crust. The crispy surface and softness inside create a delightful contrast of textures. Butter and olive oil add a rich flavor, while sea salt enhances the natural sweetness of the potatoes. Sauté is perfect as a side dish for meat and fish dishes but can also be enjoyed on its own. Served hot, its rich aroma can captivate even the most discerning gourmets.
1
Place the potatoes in a pot, cover with cold water, add thyme, garlic, and a pinch of salt. Cover with a lid and bring to a boil over high heat, then reduce to medium heat and leave for 20 minutes (do not let it boil).
- New potatoes: 16 pieces
- Thyme: 1 piece
- Garlic: 1 clove
- Salt: to taste
2
Check the potatoes by piercing one with a sharp knife: it should go in easily but with some resistance (the potatoes will need to be cooked afterward). Drain the water and let cool.
- New potatoes: 16 pieces
3
Cut each potato in half, then slice into 1 cm thick rounds. Heat oil in a large skillet over medium heat until it starts to smoke slightly. Place the potatoes in the skillet, spreading them evenly, and salt.
- New potatoes: 16 pieces
- Olive oil: 1 tablespoon
- Salt: to taste
4
Fry for 3–6 minutes until it is covered with a golden crust. Flip the potatoes with a spatula, salt again, and cook for another 2–3 minutes until the second side darkens.
- New potatoes: 16 pieces
- Salt: to taste
5
Add butter and let it melt. Shake the pan to evenly distribute the butter over the potatoes, then transfer the potatoes to paper towels with a spatula. Sprinkle with sea salt and serve hot.
- Butter: 90 g
- Sea salt: to taste