Sautéed Potato Slices
This potato recipe is a great idea for an easy side dish with a family meal, special occasion or an elegant dinner party when last minute preparations need to be minimized. It incorporates a restaurant trick of cooking or blanching the vegetable ahead of time so that it can be finished quickly to order.
- 4 small to medium-sized waxy or boiling potatoes
- 2 tablespoons butter, preferably unsalted, or olive oil
- Herbs and seasonings to taste (see notes below)
- Salt and pepper to taste
- Freshly grated Parmesan cheese
Peel or scrub potatoes as desired. Cook in lightly salted boiling water until just fork tender, about 20 minutes depending on size of potatoes. Drain thoroughly. (This step can be done several hours ahead. Refrigerate until use.)
Cut cooked potatoes into slices about 1/4-inch thick. Heat oil or butter in a large skillet over medium-high heat. Add potato slices and seasonings. Sauté until hot and lightly browned, about 5 minutes. Sprinkle with grated cheese and heat until melted. Serve immediately or keep warm for up to 20 minutes in a very low oven.
Notes: The herbs used for these potatoes are dependent upon taste and the other dishes in the meal. Possibilities include, but are not limited to, garlic, rosemary, parsley, thyme, sage, or marjoram. If desired, the potatoes can be placed under a broiler after adding the Parmesan cheese for a crustier top.