Potatoes sautéed in butter (Pommes de terre sautées - Pommes de terre pour garniture - Pommes de terre château) from Mastering the Art of French Cooking, Volume One (page 526) by Julia Child and Louisette Bertholle and Simone Beck

  • parsley
  • boiling potatoes
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute new potatoes for boiling potatoes, chives or tarragon for parsley, and butter and oil for clarified butter. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken sautéed with herbs and garlic, egg yolk and butter sauce (Poulet sauté aux herbes de Provence); Chicken breasts sautéed in butter (Suprèmes de volaille à brun); Roast duck with orange sauce (Caneton rôti à l'orange); Filet steaks with artichoke bottoms and Béarnaise sauce (Tournedos Henri IV)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute new potatoes for boiling potatoes, chives or tarragon for parsley, and butter and oil for clarified butter. See recipe for variations.

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