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Epicurious

Two Potato Sauté

A serving bowl of sauted balled sweet potatoes and white potatoes.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich

This two potato sauté recipe appeared in Gourmet’s 1977 Thanksgiving menu, alongside a burnished roast turkey with chestnut and sausage stuffing and cornmeal cakes. (Salted nuts and cream of broccoli soup were offered as starters.) The crucial tool to pull off evenly-sized globes of both sweet and starchy potatoes? A melon baller. This two-in-one potato side dish is simply seasoned with salt and pepper, plus a flurry of minced parsley—but if you really want to get into the ‘70s spirit, be sure to decorate the serving dish with full sprigs of the curly variety.

This recipe is a part of our ‘70s-themed vintage Thanksgiving menu.

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