Potatoes Maître d’Hôtel: Classic French Sautéed Potatoes

Potatoes Maître D’

School is back in session, and the rhythm of daily life is settling into a familiar routine. My son was so excited to meet his classmates and his new teacher that on the very first morning we had to be at school by 7:20 a.m. The moment we crossed the threshold he practically ran into his classroom — I loved seeing him find his name on his desk and light up with pride.

With the return to school comes a need for quicker weeknight dinners.

After several nights of pasta, I wanted something different, so I reached for my favorite potato recipe and added a simple twist: lemon-parsley butter. I infused softened butter with lemon juice and finely chopped parsley to brighten the potatoes and give them a gentle, fresh flavor.

The acidity of the lemon not only enhances the taste but also helps with cooking: a small amount of lemon juice in the par-boil water helps prevent the potatoes from becoming mealy and aids steaming.

Par-boiling the potato rounds makes a big difference. It removes some of the raw potato starch, shortens the final cooking time, and ensures the slices become tender without falling apart. I usually test them by inserting the tip of a knife into the center of a slice — they should be soft but still hold their shape.

Once the potatoes are par-boiled and drained, sautéing them in a skillet with a bit of olive oil and two tablespoons of the lemon-parsley butter gives them a golden, slightly crisp exterior while keeping the interior moist. Any leftover parsley butter freezes well and can be saved for another use — spread on bread, melted over fish, or stirred into steamed vegetables.

For a main course that pairs well, I pan-seared a pork loin and finished it in the oven for about ten minutes. That method ensures the meat cooks through while remaining juicy inside, and the lemon-parsley potatoes complemented it perfectly.

Potatoes Maître D’ – French classic

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Servings:
4

Author:
Giangi Townsend

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Ingredients

• 2 potatoes, peeled and sliced into 1/2 inch rounds
• 1 tablespoon lemon juice
• 3 tablespoons parsley, finely chopped
• 4 ounces unsalted butter, room temperature

Instructions

• Place the potato rounds in a large pot, cover with water, and add salt. Bring to a boil and cook until the potatoes are tender but still hold their shape. Drain and set aside.
• Meanwhile, blend the softened butter with the lemon juice and chopped parsley until well combined.
• Heat olive oil in a large skillet. Add two tablespoons of the lemon-parsley butter and, when melted, add the par-boiled potatoes. Sauté over medium-high heat until the potatoes are golden and slightly crisp.
• Serve hot, spooning any remaining parsley butter over the potatoes.

Nutrition

Calories: 266kcal
|
Carbohydrates: 13 g
|
Protein: 3 g
|
Fat: 23 g

Giangi’s Kitchen provides nutritional information as estimates; these values are not calculated by a registered dietitian.

• Course: Classics, Sides
• Cuisine: French
• Type: Under 45 minutes