How to Sauté Vegetables
Vegetables are excellent when blanched or steamed until about 90 percent done and then transferred to a skillet to be finished by sautéing in butter and maybe fresh herbs. Many classic recipes for potatoes call for sautéing; thinly sliced raw potatoes are delicious when cooked this way. In the Sautéed Skillet Potatoes recipe, you cut the potatoes into fine cubes and toss them in a hot pan until crispy.
Be very careful when you put rinsed vegetables (or other foods) into a pan of hot fat. The water that clings to the vegetables makes the fat splatter, which can cause serious burns. Always dry vegetables before sautéing.
Sautéed Skillet Potatoes
Preparation time: About 15 minutes
Cook time: About 20 minutes
Yield: 4 servings
2 large baking potatoes, about 1-1/2 pounds total
1/4 cup canola or corn oil
2 tablespoons butter
1 medium yellow onion, peeled and chopped
1/2 green bell pepper, cored, seeded, and chopped
1/2 teaspoon dried oregano
1/2 teaspoon or less of salt
Few dashes black pepper
1⁄8 teaspoon cayenne pepper or red pepper flakes (optional)
Cut any eyes and bad spots out of the potatoes.
Scrub them with a vegetable brush to remove dirt, but leave them unpeeled. Cut potatoes into 1/4-inch cubes.
Place the potato cubes in a colander in the sink.
Run very hot water over the potatoes for about 10 seconds to remove the starch. Drain well and dry on paper towels.
Heat the oil in a large, nonstick skillet over high heat.
Add the potatoes and cook, stirring often, for about 10 minutes.
With a slotted spoon, remove the potatoes from the pan to a large bowl.
Remove the oil from the skillet, and wipe the skillet with paper towels.
Melt the butter in the skillet over medium-high heat.
Sauté the onion, bell pepper, oregano, salt, black pepper, and cayenne pepper, if desired.
Cook, stirring occasionally, for 4 to 5 minutes until the vegetables begin to soften.
7Add the potatoes back into the skillet and sauté everything together until the potatoes are browned and crisp, about 5 more minutes. Serve immediately.
Per serving: Calories 325 (From Fat 180); Fat 20g (Saturated 5g); Cholesterol 15mg; Sodium 307mg; Carbohydrate 35g (Dietary Fiber 4g); Protein 4g.