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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.
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