Best Sauteed Yukon Gold Potatoes Recipes

PAN-ROASTED MONKFISH WITH WILD MUSHROOM STUFFED YUKON GOLD POTATOES, SAUTEED SPINACH AND RED WINE SAUCE

Steps:

• In a small bowl, combine salt, pepper, thyme, orange zest, and olive oil. Add red wine and mix well. Place in plastic bag with monkfish, seal and marinate in the refrigerator for 24 hours.
• Preheat the oven to 350 degrees F. Heat the butter in a nonstick pan. Add the garlic and saute in butter until lightly golden. Add mushrooms and cook until the water has evaporated. Season with salt and pepper and cool.
• With an apple corer, make a hole lengthwise through the potato saving the core. Fill the potato with enough mushroom filling to pack the inside of the potato. Cut the ends of the cores off and use as caps to seal off the ends of the potato. Rub olive oil, salt and pepper on the potatoes. Wrap in foil and bake for 45 minutes.
• Prepare sauce by reducing red wine, balsamic vinegar, shallots, and bay leaf until lightly thickened. Add the veal stock and bring to a simmer. Strain, whisk in cold butter and season with salt and pepper.
• Remove fish from the marinade. Pat dry and season with salt. In a large skillet, heat 4 tablespoons olive oil until very hot over high heat. Add fish and brown on all sides. Finish cooking in the oven until fish is cooked through, about 8 to 10 minutes
• Saute spinach with olive oil in a large pan until wilted and season with salt and pepper.
• Place the spinach in piles in the center of 2 large plates. Place the fish around the spinach at the12 and 6 o'clock positions. Cut potatoes on the bias trimming the ends to lay flat and place at 9 and 3 o'clock positions. Pour the wine sauce over the fish and serve.

YUKON GOLD POTATOES SAUTEED IN CLARIFIED BUTTER

Steps:

• Place potatoes in a saucepan; cover with water. Bring to a boil.
• Reduce heat; simmer 2 minutes.
• Drain and let stand for 2 minutes.
• To clarify butter: Place 1/2 cup butter in a medium saucepan over medium low heat; cook 5 minutes or until butter is completely melted.
• Skim solids off top with a spoon and discard solids.
• Slowly pour remaining butter out of pan leaving remaining solids in pan; discard those solids. You will have about 1/3 cup of butter (a little more than you need for this recipe).
• Heat 1/4 cup clarified butter in a large nonstick skillet over medium-high heat.
• Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally.
• Stir in parsley and remaining ingredients; cook 30 seconds.

SAUTEED YUKON GOLD POTATOES

Steps:

• Preheat oven to 350 degrees. In medium saucepan bring several cups of water to boil on high heat. Add salt, rosemary sprigs and onion. Cook for a few minutes, then add potatoes. Cook 10 minutes or until potatoes are just fork-tender. Drain and discard rosemary sprigs and onion. Pat potatoes dry. In a medium skillet, heat olive oil on medium-high heat. Add chopped rosemary and potatoes; saute 2 minutes, just to coat with olive oil. Transfer to roasting pan and bake 15 minutes. Toss potatoes and baked and additional 10 minutes until crispy and golden brown.