French Sautéed Potatoes tender and fragrant

1 Peel your potatoes then place them in cold water.

2 On a cutting board cut strips of 1 to 2 cm thick from these potatoes, then do the same lengthwise and widthwise, so you'll have small cubes of about 1 cm.

3 Put them back in a colander, rinse them under cold water then dry them carefully on a cloth.

4 Put a knob of butter and 2 tablespoons of oil (peanut or olive) in the pan then when it sizzles pour in your potatoes (if you wish you can add a small onion or shallot peeled and cut in half).

5 sauté them until they are cooked, season them with salt and ground pepper, then drain them and at the last moment toss them with a small piece of fresh butter.
Serve with sautéed or grilled meats but also with fish cooked meunière.