Sauteed Potatoes
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- potatoes
- butter
- oil
- flour
- salt
- pepper
Instructions
- For the butter method: peel raw potatoes, slice thin, and cook in a pan with butter, salt, and pepper. Good served under a beefsteak.
- For the fried method: with new potatoes, skip peeling and just rub clean; slice very thin and soak in fresh water about an hour.
- Dry well in a cloth, flour the slices, and fry in oil without over-browning; salt only after cooking.