epicurious
Two Potato Sauté
Use a melon baller to make evenly-sized globes of sweet and starchy potatoes for this potato side dish. Serve this potato dish at Christmas or Thanksgiving.
👥 6 Servings👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●skillet
📝 Preparation Steps
1
In a large saucepan, boil separately 2 pounds each of large sweet potatoes or yams and large boiling potatoes, peeled, in boiling salted water to cover for ⏱️ 10 minutes. Drain the potatoes and peel the sweet potatoes.
large sweet potatoes or yams2 poundslarge boiling potatoes, peeled2 pounds
2
With a small melon-ball cutter, scoop out balls from the potatoes.
3
In a heavy skillet, sauté the potatoes in ½ cup clarified butter or ½ stick (¼ cup) butter and ¼ cup oil over moderately high heat, shaking the pan, until they are lightly browned.
4
Sprinkle the potatoes with salt and pepper, reduce heat to moderately low, and cook the potatoes, covered, for ⏱️ 20 minutes, or until they are tender.
5
Mound the potatoes on a heated serving dish, sprinkle them with minced parsley, and garnish the dish with sprigs of parsley.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...