1 Place the potatoes in a large saucepan and cover them with lightly salted water. Bring the water to a boil, lower the heat, and simmer the potatoes 15-20 minutes or until they are fork tender. 2 Drain the potatoes and peel them when they are cool enough to handle. Heat the margarine and vegetable oil in a sauté pan over medium heat. 3  When the margarine has melted and looks foamy, add the potatoes. Sprinkle the potatoes with the salt, pepper and rosemary or paprika. 4 Sauté the potatoes 15-20 minutes, shaking the pan occasionally, or until the potatoes are browned on all sides and are lightly crispy. These may be reheated in a preheated 425 degree oven for about 6-8 minutes.

Sautéed Potatoes go with practically every meat, fish or poultry entrée and is suitable for any season.

Source: Ronnie Fein