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Sautéed Potatoes

 

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Sautéed Potatoes
 

 

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Recipe

Sautéed Potatoes

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

Times

  • Ready Time : 0 min

Servings

4 s

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

Directions

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

About Ronnie Fein

avatar

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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