French🍚 Starches

Sauté Potatoes (Pommes Sautées à la Gasconne)

Name: Sauté Potatoes (Pommes Sautées à la Gasconne)
Total time: 40 min
Cuisine: French
Ingredients: ~1½ lb waxy potatoes; 1 to 2 tbsp duck fat; ~1 onion; ~3 oz Serano ham; ~3 oz porcini mushroom (cep); ~¼ tsp black pepper; ~½ tsp salt; ~2 cloves garlic clove; ~1 tbsp olive oil; ~2 tbsp parsley

⏱ 40 min

A classic Southwest French side dish of waxy potatoes sautéed from raw in duck fat until golden, with the addition of onions, mushrooms, and Serano ham. Demonstrates proper technique using a rounded carbon steel sauté pan without precooking the potatoes.

Adapted from a video by French Cooking Academy

Easiest sauté potatoes technique and best pan for the job

Watch on YouTube

Ingredients

waxy potatoes~1½ lbest.
duck fatinitial amount; may need additional fat during cooking1 to 2 tbsp
onion~1est.
Serano ham~3 ozest.
porcini mushroom (cep)optional if in season; cut into small pieces if using~3 ozest.
black pepper~¼ tspest.
salt~½ tspest.
garlic clove~2 clovesest.
olive oil~1 tbspest.
parsleyfresh, added at serving time

Steps

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1
Thoroughly pat the potatoes completely dry. This is essential; any moisture will interfere with browning.
2
Heat 1 to 2 tablespoons of duck fat in a rounded carbon steel sauté pan over high heat. Once hot, swirl the pan to coat all sides evenly with the oil.
3
Pour off half of the duck fat and set aside; keep the other half in the pan.
4
Add the dried potatoes and sauté over high heat for 10 to 12 minutes. Shake and swirl the pan frequently to ensure even browning on all sides.
5
Once the potatoes are nicely browned, add the onion and chopped Serano ham. Swirl and mix for 1 to 2 minutes.
6
Add the diced porcini mushroom (if using) and black pepper.
7
Reduce heat to medium-low, partially or fully cover the pan, and continue cooking for 20 minutes. Toss occasionally and adjust heat so the onions don't burn excessively but everything cooks through.
8
Meanwhile, press the garlic clove, mix with a little olive oil, and roughly chop the parsley leaves.
9
After 20 minutes, test the potatoes with a small knife—they should be tender and easily pierced. Turn off heat and set aside.
10
When ready to serve, reheat the potatoes over medium-high heat, add the pressed garlic and parsley, and sauté briefly until fragrant.
11
Plate and serve immediately while hot, garnishing generously with the fresh parsley for color.

Sauté Potatoes (Pommes Sautées à la Gasconne)

Ingredients

Steps

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