Potatoes sauteed in butter

A lot of Ecuadorian dishes have potatoes as a side dish, sometimes the potatoes are boiled, fried, mashed, in patties, you name it, one of my favorite potato sides is when the potatoes are roasted and cooked alongside a meat dish, however this can’t always be done, especially when you aren’t cooking a meat dish or the dish doesn’t allow the potatoes to be cooked with it. I like boiled potatoes, but I always feel like they’re missing something, even if they’re served with a sauce, so last summer we were visiting Nico’s aunt Eliane in Provence and she was making potatoes as a side for a wonderful meal she made (my mouth is watering), she boiled them first and then sautéed them with butter until they had a nice golden brown color, they were so good, so now whenever I have a dish that usually has plain boring boiled potatoes as a side I sauté the potatoes in butter until they are browned, leave it up to the French to turn something boring into something delicious. The way I see it this is a compromise, maybe not as healthy as plain boiled potatoes, but tasty enough without being completely fried (don’t get me started on homemade fried potatoes – I give into that weakness about every six months).

Ingredients:

10 Yukon gold potatoes, washed

Water for boiling potatoes

4 tbs butter

Salt to taste

Preparation:

  1. Boil the potatoes until tender, let cool down and peel the potatoes
  2. Heat the butter in a large sauté pan and add the potatoes, cook until well browned on all sides.
  3. Sprinkle with salt and serve.

Potatoes sauteed in butter Whole potatoes sauteed in butter

Potatoes browned in butter Whole potatoes browned in butter
The original creation by Nico’s aunt Eliane