Sautéed Potatoes

Crisp, golden potatoes sautéed in butter and tossed at the last second with persillade — chopped parsley and garlic. A quick parboil is the trick: it cooks the dense potatoes through so the sauté can focus on crisping the outsides, while the raw garlic goes in off the heat, softening in the pan's residual warmth rather than burning.

Serves 4

Ingredients

• 1½ lbs potatoes (Yukon gold work well), cut into small cubes or thin rounds
• 3 tablespoons butter or neutral oil
• Salt and pepper
• 2 cloves garlic, finely minced
• 3 tablespoons chopped fresh parsley

Sautéing

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Fast Cooking in an Open Pan→

Method

Parboil the potatoes

Parboil the potatoes in salted water for 4–5 minutes, until just barely tender, then drain well and pat dry — excess moisture will keep them from browning.

Sauté and finish

Heat the butter or oil in a wide skillet over medium-high heat. Add the potatoes in a single layer, without crowding, and let them sit undisturbed for a minute or two to start browning, then toss and continue cooking, tossing every minute or so, until golden and crisp on most sides, about 10–12 minutes, seasoning with salt and pepper as they cook. Off the heat, stir in the garlic and parsley (the persillade) and toss to coat — the residual heat will soften the garlic without burning it.