Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Sautéed Potatoes


Posts : 26719
Thanked : 1356
Join date : 2013-01-12

Sautéed Potatoes

Post by Lobo on Tue 19 Jan 2016, 11:02 pm

Sautéed Potatoes

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
This timeless dish is updated using a variety of potatoes for an interesting mix of color and texture.

  • 11


  • 6 small Yukon Gold potatoes
  • 6 fingerling potatoes
  • 6 small red potatoes
  • 10 green onions, including tender green
      portions, cut into 1/2-inch lengths
  • 1 Tbs. chopped fresh savory or 1 tsp.
      dried savory
  • 5 Tbs. unsalted butter
  • 1/4 cup vegetable oil, plus more as needed
  • Salt and freshly ground pepper, to taste
  • 1/4 cup chopped fresh flat-leaf parsley

Wine Pairing

This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.


Have ready a large bowl of cold water. Peel the Yukon Gold potatoes, cut into slices 1/8 inch thick and immediately drop into the water. Cut but do not peel the fingerling and red potatoes the same thickness and add to the water. (The potatoes can be left in the water for up to 4 hours before cooking.) Drain and pat dry with paper towels just before frying.

In a bowl, toss the green onions with the savory. In a large, heavy cast-iron fry pan over high heat, melt the butter with the vegetable oil. When the foam subsides, add the potatoes in batches alternately with the green onions, season with salt and pepper, and allow an even brown crust to form on the bottom, 8 to 10 minutes. Using a metal spatula, turn the potatoes over, shaking the pan to redistribute the potatoes. If necessary, add more oil and adjust the heat to prevent burning. Continue cooking until browned on the bottom, about 5 minutes.

Reduce the heat to medium-low, cover and cook until the potatoes are almost tender, about 10 minutes. Uncover, increase the heat to medium-high, and carefully turn often until the potatoes are cooked through, about 5 minutes more. Season with salt and pepper, sprinkle with the parsley and serve.
Adapted from Williams-Sonoma Lifestyles Series, Brunch Entertaining, by Janeen Sarlin (Time-Life Books, 1999).

    Current date/time is Fri 17 Nov 2017, 5:06 pm