Sautéing food is method of cooking that was invented in France. Sautéing is when you lightly fry food in a pan on high heat. This method makes the food crispy on the outside and soft on the inside and was invented in the 1800s. There are many different methods to sautéing food, some are healthy and some are not as healthy but they all taste just as good. The method below is a steam and sauté method which using less oil in the frying process, different degrees of heat, and can be used on different types of potatoes. It is especially effective with potatoes that take longer to cook.
1lb/450g Baby Yellow Potatoes.
½ Medium Yellow Onion (Optional)
½ Cup Water
3 Tablespoons Olive Oil
½ Teaspoon Garlic Powder
1 Teaspoon Onion Powder
Salt and Pepper to taste
Step 1 – Cut the baby yellow potatoes in half and place them in an iron skillet. Dice the onion half and place it in the skillet with the potatoes. Mix them together.
Step 2 – Turn the stove on medium high heat and wait for it to heat it. Once it is heated add in ½ cup water and place a lid on the skillet. Steam potatoes until they are soft but still a little firm. You want a little bit of firmness without them feeling raw. You should be able to cut them with a fork but not be able to mash them with one.
Step 3 – Once the potatoes are done steaming all of the water should be gone if it is not remove the lid and wait for the water to steam off. Once the water is completely gone add 3 tablespoons of olive oil and and use a spatula to coat all of the potatoes in oil.
Step 4 – Add in your spices and toss the potatoes again with the spatula. Keep tossing the potatoes every 1 to 2 minutes until they are golden brown on all sides. Serve hot or warm and enjoy.