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Epicurious

Sautéed Potatoes

For crisp browned potatoes, avoid crowding the pan when sauteéing.

Recipe information

  • Yield

    serves 4

Ingredients

1 1/2 pounds (about 4) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons chopped fresh chives

Preparation

  1. Step 1

    Peel the potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.

    Step 2

    Heat half the oil in a large sauté pan over medium heat. Pat the potatoes dry; add half to the pan. Season with salt and pepper. Cook, tossing frequently, until the potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat the potatoes.

    Step 3

    Transfer to a serving plate; keep in a warm place while you repeat with the remaining oil, potatoes, and butter. When ready to serve, toss the potatoes with the chives.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsRusset PotatoPotatoRoot VegetableVegetableChiveHerbs & SpicesSideBrunchLunchDinnerVegetarianGluten FreeNut Free5 Ingredients or FewerSauteCookbooks
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