Saturday, 14 August 2010

Sautéed potatoes

Sautéed potatoes can be made with new potatoes. They are also good made with old potatoes and can be made all year round, make sure you use a good waxy potato like the Maris Piper or Desirée
so that it holds its shape if you are using an older spud.

Serves 6
1 kilo potatoes
1 knob of butter
2 tbspns olive oil
salt & pepper

1. Boil your potatoes whole until they feel soft with a knife. Drain and cut the potatoes into cubes.
2. Heat a pan, adding olive oil and a knob of butter. Put the potatoes in the pan and cook on a slow to medium heat until the potatoes are crispy and light brown all over. Season and serve.

You can also add other flavours to your potatoes, for example a sprinkle of oregano or rosemary with a couple of cloves of chopped garlic added a couple of minutes to the pan before serving. Or you could fry up some slices of onion to stir in with your potatoes.

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