Sauteed Potatoes

If you’ve ever been to France, you’ve had sautéed potatoes with your roasted chicken, or your ribeye steak, or your lamb chops, and you’ve probably hoped to have those same potatoes again someday. Well, this is it! This is the recipe! Most restaurants use duck fat for sautéed potatoes. I love butter! Leaving them covered for 5 minutes after turning off the heat is the key to getting them to melt in your mouth.

 Recipe Card

 Shop for ingredients

 Watch Video

AM_SbyPP_mc_vs_dc_ae.jpg
  • Facebook Social Icon
  • YouTube Social  Icon
  • Pinterest Social Icon
  • Instagram Social Icon

Copyright © 2017-2019, VOILA BY COCO, LLC.  All contents, text, pictures, graphics, and videos of this website are copyrighted. All rights reserved.