Crispy sauteed potatoes from Simply French: Patricia Wells Presents the Cuisine of Joël Robuchon by Patricia Wells

  • goose fat
  • baby red potatoes

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

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

  • twoyolks on November 22, 2016

    I used baby yellow potatoes that were a pain to peel. They were so small I only cut them in half. Like most sautéed potatoes recipes, I found that the potatoes tend to burn (or come close to it) before they're fully cooked through. I had to adjust the temperature to make sure they fully cooked without burning. The flavor of the potatoes was pretty good. I used duck fat and it wasn't overpowering like some sautéed potato recipes; in this case, it was more subdued.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.