Sauteed fingerling potatoes

Sauteed fingerling potatoes

My Chef’s apprenticeship was three years long and twelve months of that time was spent on the vegetable section in a 120 seat hotel restaurant making three vegetable dishes and two potato dishes every day for the TDH menu (Table d’Hote) as well as a number of side dishes on the A la Carte menu which included saute potatoes.
I must have served thousands of portions of these little golden potatoes scooping them into silver dishes taken to the table and “silver” served by the waiter onto the customers plate, which looking back seems an odd way of serving food but was a common practice back then.
Saute basically means “cooked or browned in a pan with a small amount of butter, oil or other fat” so this is exactly whats in this recipe.
This is by no means a low calorie dish but quality wins over quantity every time so don’t be afraid of enriching your meal and adding this amazing potato dish to your repetoire.

serves 2

Sauteed Fingerling Potatoes

INGREDIENTS

4 large cooked fingerling potatoes
1oz/29ml canola oil
1oz 29ml extra virgin olive oil
1 tbsp salted butter
3 tbsp fresh chopped parsley
Salt and pepper

METHOD

Firstly cook the potatoes in salted water until just tender, check them with a sharp knife so not to damage the potato.
Once cooked place under running cold water until cool.
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Slice the potatoes 2cm thick and chop the parsley.
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Place a thick bottomed frying pan on the heat, medium high and add the Canola oil then the olive oil and finally the butter.
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If you follow this process the canola oil will allow the olive oil and butter to fry at a higher temperature than normal and it won’t burn.
Carefully place the sliced potatoes into the fat and allow to sit for 3-4 minutes without disturbing.saute potatoes 2013 013
Season with salt and pepper then turn the potatoes over and repeat the browning on the other side.
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Season with salt and pepper again and once the desired colour is achieved turn off the heat and carefully add the chopped parsley, it will spit a bit at this point but only for a few seconds, saute to mix the parsley through and serve.
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Its that simple!!

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