Red Potato Recipes

Sautéed Red Potatoes

In a sauté, the potatoes are diced into small enough pieces to cook evenly.

The ingredients are added to the pan and cooked quickly in oil. To distribute heat, the mixture can be stirred with a spatula, or the pan can be moved or "jumped". The keeps the ingredients from overcooking on one side.

Only enough oil to cover the bottom of the pan is needed.

The pan must be large enough to hold all of the potatoes and other ingredients in one layer so that steam can escape.

Link to this page
http://redpotatorecipes.org/sauteed/
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