Sautéed potatoes, hash browns

Pommes de terre ail persil (c) Bernd Juergens shutterstock

Pommes de terre ail persil (c) Bernd Juergens shutterstock

Potatoes garlic parsley (c) Bernd Juergens shutterstock

Fry or sauté the potatoes, it’s simplicity itself: a frying pan or a wok, a bit of fat
and well-chosen potatoes, to cook tasty in a short time.

The number

85% is the percentage of French people eating fried potatoes. Among them, nearly 8 people
out of 10 prepare them most often with fresh potatoes. The attachment to this simple and tasty way of cooking comes just behind boiled potatoes and mashed potatoes (89%) and ahead of simmered dishes (84%).

The secrets of successful pan-frying

In order for the hash browns do not stick together, wash them cut into pieces with plenty of water. Dry them in a clean cloth to remove surface starch. Keep a close eye on the cooking temperature, which should not be excessive. Fat (oil, butter) should be hot but not steaming. The art of sautéing potatoes requires a little practice. Begin by performing this smooth and lively movement with small amounts.

Sautéed, fried, what’s the difference?

  • The fried potatoes were first cooked in water (with a little coarse salt) before being cut into slices and then pan-fried with a little fat.
  • The hash browns are cut raw into cubes or slices. No pre-cooking for them: they are directly returned to the frying pan.

Both cooking methods are done with “steamed, fried” potatoes.

Pommes de terre sautées (c) Quadxeon shutterstock

Fried potatoes (c) Quadxeon shutterstock

Traditional frying pans : 

  • Sautées à cru, or Parmentier. In the restaurant business, we call Parmentier the raw fried apples, cut into cubes of about 1 cm. Washed, dried in a clean cloth and then cut into cubes, they are ready to go to the frying pan where you will have heated a little fat: butter or oil, or a little of both depending on the school. Depending on your taste, add garlic (two to three crushed cloves) at the beginning of cooking, then thyme or savory when the potatoes start to take on a nice golden color. To give them this melting side on the inside and crispy on the outside, cover the pan for a few minutes during cooking, and finish on high heat… Don’t forget to sauté them!
  • Sarladaises By taking again the mode of cooking sautéed raw above, one cooks if possible with goose fat and one adds garlic and parsley. In slices, the potatoes will guarantee a prettier presentation than diced.
  • Paysannes. They are apples sautéed in butter, to which an onion and two sliced tomatoes are added at the beginning of cooking, then smoked bacon cut into cubes or bacon.
  • à la lyonnaise. We add to these raw fried apples sliced onions stewed in butter and chopped parsley.
Pommes de terre (c) Marina Lohrbach shutterstock

Potatoes (c) Marina Lohrbach shutterstock

Firm flesh, the key to success

Each potato expresses itself in its own way. There are three main families of potatoes, each adapted to specific culinary uses:

  • the “oven – mashed potatoes
  • the “French fries specials”
  • and, those that interest us here, the “steamed – browned” ones.

This last category is appreciated for its firm flesh, which has excellent cooking properties in water, steaming and for a good potato pan. Choose varieties such as Amandine, Annabelle, BF 15, Charlotte, Chérie, Franceline, Juliette, Ratte or Pompadour.

Feel good about yourself! 

The nutritional properties (vitamins and minerals) of the potato are located in the skin and just below. Good: most of today’s varieties, especially the firm flesh varieties, have a thin skin, and the washing and brushing techniques of our beloved tubers are very suitable for eating with the skin. Just wash the potatoes well.

Those who wish can therefore enjoy potatoes with the skin on, especially for hash browns – sautéed potatoes.

Corvée d épluchage (c) Dream79 shutterstock

Peeling chore (c) Dream79 shutterstock

On the plus side: goodbye, peeling!

Enjoy your meal!

Source: CP

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