Sautéed Potatoes
The potato. The go-to side for any good steak. You boil them, mash them or stick them in a stew. For our steakhouse side series, we’re going to slice them thin, simmer them in water and then saute them to a perfect golden brown with a touch of crisp on the exterior. For this recipe I used La Ratte potatoes which are actually fantastic for mashed potatoes, but you can use any type of small, fingerling potato for this recipe. I would avoid big russet potatoes as I don’t think their texture works well with this type of cooking, but if that’s all you have, give it a shot and let me know how it works out. I used canola oil as my cooking fat since it has a neutral flavor, but if you want to add some butteriness to them, you can saute them in clarified butter to get that rich flavor it provides. Finally they’re garnished with chives, but parsley, thyme or rosemary would work just as well. The thyme and rosemary herbs have strong flavors that tend to overshadow subtle flavors, so keep that in mind when you’re planning these out.
Ingredients
1lbs La Ratte Potatoes
1tbsp + 1tsp Diced Chives
Canola Oil
Kosher Salt
Sherry Vinegar
Prep
wash chives
dice chives
rinse / scrub potatoes clean
fill a 4qt saucepan up with cold water
Cooking Instructions
Put potatoes in the cold water. They should be completely submerged.
turn the heat on medium-high and bring the water to simmer, making sure it doesn’t boil.
simmer for 20 minutes
Test doneness with knife or cake tester. The potato should pierce effortlessly.
remove from water
let cool for five minutes
cut into slices lengthwise
drizzle with cooking oil
season with salt
heat cooking oil in pan large enough to fit a single layer of the potatoes in the pan
sauté on each side for 3-5 minutes or until crispy
The bottoms may not get golden brown but they will still be crispy. If you cook it too long trying to get that golden brown, you may end up making an exterior that’s too hard and gummy
remove from pan and place on paper towels to drain
put the drained potatoes in a large mixing bowl
drizzle with extra virgin olive oil
season with kosher salt (this is where you’d add your own seasonings if desired)
drizzle a few drops of sherry vinegar
add the chives
toss to combine, adjust any seasonings and serve