Easiest Sauté Potatoes Technique and Best Pan for the Job
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Recipe Overview
Overview
Pommes Sautées, or sautéed potatoes, are a delightful side dish that showcases the beauty of simple ingredients. This recipe emphasizes the importance of using waxy potatoes, which hold their shape and provide a creamy texture when cooked. The addition of duck fat not only enhances the flavor but also contributes to that coveted crispiness that makes these potatoes irresistible.
The technique of sautéing in a carbon steel pan is key to achieving the perfect golden-brown exterior. As the potatoes cook, they soak up the rich flavors of the duck fat and the savory notes from the onions and Serrano ham. The process is straightforward yet requires attention to detail, especially in ensuring the potatoes are dry before they hit the pan.
In the final stages, tossing in garlic and fresh parsley adds a burst of freshness that elevates the dish. This recipe is not just about cooking potatoes; it’s about mastering a technique that can be applied to various ingredients. Whether served alongside a roast or as part of a festive meal, Pommes Sautées are sure to impress your guests and become a staple in your cooking repertoire.
Recipe Details
Steps & Tips
Gather waxy potatoes, onions, Serrano ham, mushrooms, garlic, and parsley.
Remove potatoes from water and dry them thoroughly.
Tip: Always dry the pan properly after rinsing to prevent rust.
Heat 1-2 tablespoons of duck fat in a high-heat sauté pan.
Tip: Swirl the fat in the pan to coat all sides for even cooking.
Add the dry potatoes to the hot pan.
Sauté the potatoes for 10-12 minutes, shaking the pan occasionally.
Add Serrano ham and onions to the pan and continue to sauté.
Optionally add chopped mushrooms and black pepper.
Tip: When sautéing, toss ingredients by hand instead of using a spoon to avoid breaking them.
Tip: For sautéed potatoes, expect a cooking time of 30 to 40 minutes.
Cover the pan and let the potatoes cook slowly for 20 minutes.
Tip: Adjust the heat if onions start to burn or if nothing is browning.
Press garlic and chop parsley while potatoes are cooking.
Tip: Add parsley and garlic at the last minute for freshness.
Check if potatoes are cooked by inserting a knife.
Turn off the heat and let the potatoes sit until ready to serve.
Reheat the potatoes and add garlic and parsley just before serving.
Plate the sautéed potatoes and serve with a side of greens.
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pommes Sautées are a traditional French dish known for their crispy texture and rich flavor.
- •Using a carbon steel sauté pan allows for better heat distribution and browning.
- •Waxy potatoes are preferred for sautéing due to their lower starch content.
- •Serrano ham adds a savory depth to the dish, complementing the potatoes and onions.
