Potatoes Sauteed Raw Recipes

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

Steps:

• Wash potatoes and place in a saucepan. Cover with water and cook until tender, about 30 minutes. Drain and let cool to touch. Peel potatoes and cut into slices. There should be about 6 cups.
• Heat oil and 2 tablespoons butter in a large skillet over medium heat. Add potatoes and season with salt and pepper to taste. Cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides. Add remaining tablespoon of butter. Add garlic and parsley.
• Toss and stir. Serve.

Steps:

• Peel the potatoes and cut into very thin slices by hand or by machine. Wash in cold water and, if not ready to cook, cover with cold water and set aside. The potatoes will not discolor if completely submerged in the water.
• At cooking time, drain the potatoes well. Heat the oil in one large skillet (12 to 14 inches) or two smaller ones. When hot, add the potatoes and spread them out in the pan. Cover the pan and cook over medium-to-high heat, turning the potatoes carefully every 3 to 4 minutes so they brown on all sides. Cook for 20 to 25 minutes, until the potatoes are soft and golden brown. Stir in the butter, salt and chives and serve immediately.

Steps:

• Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
• Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
• Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

Steps:

• Wash and medium dice potatoes.
• Heat oil and butter together over med-high heat in a stanless steel or cast iron skillet with cover. (Will not work in a non-stick pan.).
• Add potatoes, salt and sugar and stir until potatoes are coated.
• Spread out into one layer. Allow to cook and brown WITHOUT touching for 4-5 minutes.
• Stir, flipping potatoes over. Lower heat to medium. (If using an electric range, turn heat off.) Cook another 3-4 minutes.
• Remove from heat and cover skillet. Let stand another 5 minutes.
• Now all that is left is to --.
• EAT!

Steps:

• Put the potatoes in a kettle and add cold water to cover and salt to taste. Bring to a boil and cook about 20 minutes, or until the potatoes are tender. Drain.
• Peel the potatoes and cut them crosswise into slices a quarter of an inch thick.
• Heat the oil in a skillet; when it is quite hot, add the potato slices and garlic. Cook, shaking the skillet and stirring gently to redistribute the slices so that they brown evenly, for 10 minutes or until all the slices are browned on both sides.
• Add the butter and parsley and toss to blend.