Sometimes I make sautéed potatoes. I dice the potatoes into little cubes about 1cm or less to a side, then cook them in a pan with about 1-2Tbsp of hot oil. The result is sort of like little french ...
I had a soup recipe that asked me to chop up onions, carrots, and potatoes and then saute them together until soft. However, when I tried, the potatoes ended up sticking to the bottom and burning ...