Sautéed Potatoes

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sauteed potatoes

Sautéed Potatoes go with practically every meat, fish or poultry entrée and is suitable for any season.

  • 4 ServingsServings

Ingredients

  • 12-16 \"new\" or small red bliss potatoes
  • lightly salted water
  • 1-1/2 Tablespoons margarine
  • 1-1/2 tablespoons vegetable oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped fresh rosemary or 1/2 teaspoon paprika

Preparation

Preparation

1 Place the potatoes in a large saucepan and cover them with lightly salted water. Bring the water to a boil, lower the heat, and simmer the potatoes 15-20 minutes or until they are fork tender.
2 Drain the potatoes and peel them when they are cool enough to handle. Heat the margarine and vegetable oil in a sauté pan over medium heat.
3  When the margarine has melted and looks foamy, add the potatoes. Sprinkle the potatoes with the salt, pepper and rosemary or paprika.
4 Sauté the potatoes 15-20 minutes, shaking the pan occasionally, or until the potatoes are browned on all sides and are lightly crispy. These may be reheated in a preheated 425 degree oven for about 6-8 minutes.

Special instructions

Sautéed Potatoes go with practically every meat, fish or poultry entrée and is suitable for any season.

Source: Ronnie Fein