How to Sauté Vegetables

How to Sauté Vegetables

Vegetables are excellent when boiled or steamed until 90% cooked and then transferred to a skillet to finish sauteed with butter and possibly fresh herbs. Many classic recipes for potatoes require frying; Thinly sliced ​​raw potatoes are delicious when cooked this way. In the Sauteed Potato Frying Pan recipe, cut the potatoes into small cubes and place them in a hot skillet until crispy.

“Be very careful when placing washed vegetables (or other foods) in a saucepan of hot fat. Water that sticks to the vegetables causes the fat to splatter, which can lead to serious burns. Always dry the vegetables before you stir them.”

Sautéed Skillet Potatoes
Preparation time: about 15 minutes
Cooking time: about 20 minutes
Yield: 4 servings
2 large potatoes for baking, about 1-1/2 pounds total
1/4 cup canola oil or corn oil
2 tablespoons butter
1 medium sized onion, peeled and chopped
1/2 green bell pepper, seeded, de-seeded and chopped
1/2 teaspoon dried oregano
Half a teaspoon or less of salt
a little black pepper
1⁄8 teaspoon cayenne pepper or red pepper flakes (optional)

1. Cut off any eyes and bad spots from the potatoes.
Scrub them with a vegetable brush to remove dirt, but leave them unpeeled. Cut the potatoes into 1/4 inch cubes.

2. Place the potato cubes in a colander in the sink.
Place very hot water over the potatoes for 10 seconds to remove the starch. Drain it well and dry it on paper towels.

3. Heat the oil in a large non-stick skillet over high heat.
Add the potatoes and cook, stirring constantly, for 10 minutes.

4. With a perforated spoon, remove the potatoes from the skillet into a large bowl.
Remove the oil from the pan and wipe the pan with paper towels.

5. Melt the butter in the skillet over medium-high heat.

6. Sauté the onions, paprika, oregano, salt, black pepper, and cayenne pepper if desired.
Cook, stirring occasionally, for 4 to 5 minutes, until vegetables begin to soften.

7. Add the potatoes back to the skillet and toss everything together until the potatoes are brown and crispy, another 5 minutes. Feet it right away.
Per serving: 325 calories (from 180 fats); fat 20 g (saturated 5 g); cholesterol 15 mg; Sodium 307 mg; carbohydrates 35 g (dietary fiber 4 g); 4 g protein.