It is made by taking the remains of ordinary plain-boiled potatoes that are not floury.

These are cut up into small pieces about the size of the thumb, no particular shape being necessary.

They are thrown into a frying-pan with a little butter, and fried gently till the edges begin to brown; they are served with chopped parsley and pepper and salt.

The butter should be poured over the potatoes, and supplies the fatty element which potato lacks.
POTATOES A LA MAITRE D'HOTEL .-- These are very similar to potato saute, the difference being that they are not browned at the edges.

Small kidney potatoes are best for the purpose.