Basic Professional French Cooking

Pomme Sauté à Cru

Ingredients (for 6 servings)

1 kg Potatoes

100 ml Vegetable Oil

20 g Butter, clarified

10 g Parsley, hachée

Salt and Pepper

Procedure

1. -Peel and wash potatoes. Keep in cool water.
   

2. -Shape into neat cylinders and slice 2 - 3 mm thick on a mandoline.
   

3. -Place under cold running water to rinse and keep covered in cold water.
   

4. -Before cooking, drain and rinse them again and dry throughly.
   

5. -Heat a sauté pan with oil, add potatoes in small batches and sauté until lightly brown. Drain on paper towels. Cook in batches until all potatoes are cooked and reserve until service.
   

6. -To serve, melt butter in a sauté pan and add potatoes. Todd and cook until hot, season with salt and pepper and parsley and serve right away. Potatoes should be crisp on the outside and moist and tender on the inside.

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