Yukon Gold Potatoes Sautéed in Clarified Butter

  • karenfar Posted: 07/06/10
    Worthy of a Special Occasion

    Excellent and simple potato recipe and if it were not for it being last minute I would serve to company. For 2 of us, I made 12 ounces of potatoes and halved the remaining ingredients but used 1 whole garlic clove - perfect. One key to success is high heat and watch and turn often until nice and crisp.

  • ChelleyBones Posted: 01/29/11
    Worthy of a Special Occasion

    Didn't bother with the clarified butter and these turned out incredible! They are perfectly seasoned. I like these so much better with breakfast with eggs but for dinner these are a great side dish as well! Yummy! Check out my blog at: http://imapretendchef.blogspot.com/2011/01/yukon-gold-potatoes-sauteed-in.html

  • rstarr Posted: 10/06/09
    Worthy of a Special Occasion

    I think these are delicious. Making the clarified butter wasn't too hard at all, you don't have to be super particular about getting every last drop off the top when you skim. Crispy and creamy!

  • Melissa95070 Posted: 05/14/10
    Worthy of a Special Occasion

    Meh. Fairly tasteless, definitely need more salt. Overall very bland.

  • SillyCow Posted: 09/16/09
    Worthy of a Special Occasion

    These were great and the kids loved them! They were ready before the steaks, so I just put them in the toaster oven at 350 until everything else was done. They are crispy on the outside and soft and creamy on the inside (sort of like big, chunky fries). The clarified butter does make a big difference, so don't skip that step. I will be making this dish again!

  • love2coooook Posted: 11/13/09
    Worthy of a Special Occasion

    Looking at the previous reviews and having made this recipe several times I realize how important it was to follow the recipe to the T. These are the best ever potatoes I have ever made and I do follow the recipe exactly. Give it a try. So good and super simple! mmmmmm


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