Tuesday, July 17, 2012

Potato Sauté

Potatoes are diced, boiled, and finished by sautéing.

Potato Sauté 

Idaho or Russet Potatoes:  4 medium
Water:  5 cups
Butter or Earth Balance:  1 to 2 Tablespoons
Iodized sea salt

Condiment Options :

Mayonnaise  (Hain Lite Safflower Mayonnaise with vitamin E or Spectrum Organics are two examples)
A blend of mayo with ketchup or Dijon
or one of 170 mayonnaise sauce recipe combinations from this list:


Medium sauce pan
Non-stick sauté pan or pancake/crêpe griddle
Potato peeler, knife, cutting board


Peel and dice potatoes, place in a medium/large sauce pan of boiling water for 15 minutes. Drain well in a colander.
Place the drained potatoes and butter on the sauté pan or griddle for about 5 minutes, turn with a spatula (perhaps adding another tablespoon of butter).   Cook lightly until the potatoes show a golden finish.   Sprinkle with iodized sea salt.

Serve with condiments on the side such as mayonnaise mixed with tomato ketchup or Dijon mustard, and add some spring greens mix to the plate.


When working with potatoes, potato peelers or apple/potato peeler mechanical devices with turn handles are inexpensive and easier to use than just paring knives.
Or this, Rotato Express ha ha http://www.starfrit.net/rotato-express.html

Potatoes are high fiber and provide vitamin C and potassium.  Here's a link to an extensive pdf file about potatoes and many ways to cook them.  Potato Goodness:  http://www.potatogoodness.com/Content/pdf/PPNHandbook_Final.pdf

"The Potato Unpeeled:  Nutritional Facts and Information"

Nutrition Facts
Serving Size 1 potato
Amount Per Serving
Calories from Fat 0
Calories 110
% Daily Values*
Total Fat 0g0%
Saturated Fat 0g0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 620mg
Total Carbohydrate 26g9%
Dietary Fiber 2g8%
Sugars 1g
Protein 3g
Vitamin A 0%Vitamin C 45%
Calcium 4%Iron 6%

Food Safety for mayonnaise sauces and salads:  If unrefrigerated for more than two hours, then trash.  Refrigerator shelf life of two, three days at most, then discard.