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X Italian Vegetable and Side Dishes
Potato Saute (Fried potatoes, sliced, using butter or oil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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salt and pepper


salt and pepper


In plain language [potato saute] this means potatoes fried in butter.

Peel the potatoes and slice them thinly.

Place them in a frying pan with butter, seasoning with salt and pepper.

It is customary to place these potatoes under the steak when serving.

If preferred the potatoes may be fried in oil, as follows: If cooking new potatoes, it is not necessary to peel them; rubbing with a thick cloth, will remove the thin skin.

Cut them in thin slices and soak them in fresh water for an hour.

Dry them in canvas cloth, cover the slices with flour, and fry them in oil till not too well done.

Salt when ready and serve.


This recipe (#277) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image -- Louis le nuin: The peasant supper, 1642.

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