This potato is one of the best side dishes EVER! I don’t even know if there is a traditional recipe for sautéed potatoes, but mine goes like this:
I cook the potatoes in slices without letting them become too soft, otherwise they will fall apart. Grate half an onion and brown it in butter. I add the potatoes and let them brown on both sides, along with salt, black pepper and parsley.
I like it with A LOT of parsley but as I get it from my garden I don’t always have it in abundance, this time they were “tiny”, but you can add some candy to the parsley and it’s a show!
*Sauté: This term comes from a French word that means ‘to jump’. In cooking, sautéing is putting food in a very hot pan, with a little butter or oil, and shaking it during the cooking process.
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