Saut ed potatoes recipe

Saut ed Potatoes recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Saut ed potatoes recipe, recipe Rating: 4.4
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Ingredients

600 g	salad or any new or summer potato variety
1 tbsp	olive oil
1 tbsp	butter
2 clove(s)	garlic, crushed
2 sprig(s)	rosemary, chopped
	salt, to season

Instructions

Cut the potatoes in half, if small. If using larger potatoes or ‘finger’ potatoes such as Pink Fir Apple, cut into pieces about ½ inch or 10-12 mm thick.

Bring a saucepan of lightly salted water to the boil and add the potato pieces. Cook on a medium heat for 5-7 minutes until barely cooked. Drain thoroughly and then dry on a clean towel or kitchen paper.

Heat a large frying pan or heavy based saucepan and melt the butter in the oil. Add the potatoes and allow to colour slightly. Crush and finely chop the garlic and sprinkle over the potatoes. Strip the leaves from the rosemary and finely chop. Add to the potatoes and toss thoroughly. Allow the potatoes to colour to golden brown on all sides.

Line a large bowl with kitchen paper and turn the potatoes into the bowl. Sprinkle a little salt and serve.

Option:
You may prefer to deep fry rather than pan fry.

Heat a deep fryer with an appropriate amount of oil to 190ºC or about 375ºF. Add the potatoes and fry for about 5-7 minutes until golden. Chop one clove of garlic and one sprig of rosemary as before and set aside until required. Once the potatoes are ready place in a microwave-safe bowl and toss with the garlic, rosemary and salt. Microwave on full power for 45-60 seconds to cook the herbs. Allow to rest for 1 minute and then serve.

Preparation time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a