Subject: Sauté Potatoes
Newsgroups: rec.food.cooking

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From: Boogaloo (goaway at yahoo.co.uk)
Date: Sun, 16 Mar 2003 14:49:05 -0000
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Whenever I've tried to make sauté potatoes they end up like thin slices of roast potato. What's the correct way of cooking them please.

TIA

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From: Kendall F. Stratton III (k3 at (86_THE_SPAM)maine.rr.com)
Date: Sun, 16 Mar 2003 10:24:53 -0500
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Try our oven-roasted potatoes...

Cut up a few russets (Yukon Gold's work great too) into uniform-sized cubes (with the skins on)
Place the 'taters into a large bowl
Add a splash of vegetable oil
Add a few twists of fresh ground black pepper
Add a splash of Worcestershire sauce
Add a splash of Kikkoman's Low-Sodium Soy Sauce
Add some dry parsley flakes
Add some granulated garlic
Add some onion powder
Add some paprika
Add some cayenne pepper
And a few drops of Liquid Smoke

Toss the 'taters & spices in a large bowl and then drain the excess liquid. Baked the drained 'taters on a greased sheet pan at high heat 'til crusted on the outside and tender on the inside.

I like to serve these oven-roasted 'taters when I make Salisbury Steaks (whether using beef, moosemeat, or venison) with Brown Gravy.

This is my son's favorite meal!

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From: Cyndi (rnchackett at insightbb.com)
Date: Sun, 16 Mar 2003 19:19:17 GMT
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K3 wrote:
: Try our oven-roasted potatoes...

Kendall,

I think I've already saved your version for potatoes... but I'm saving it again - just in case! Sounds great. Ohhhhhhhh... a moosemeat Salisbury steak sounds delish, too! Soooo, if Jill gets fiddleheads...do I get some moose? LOL

Sorry, couldn't resist!

Give my best to the family,
Cyndi

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From: stan at temple.edu
Date: 16 Mar 2003 20:59:59 GMT
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Boogaloo wrote:
> Whenever I've tried to make sauté potatoes they end up like thin slices of
> roast potato. What's the correct way of cooking them please.

It would help if you explain in more detail how you're cooking your potatoes and what kind of result you want to achieve.