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Perfect sautéed potatoes

A wonderful alternative to chips and so much simpler to prepare

  • Prep: 5 mins
    Cook: 20 mins
    (in batches)
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 335
  • Carbohydrates 43
  • Saturated Fat 2
  • Sugar 0
  • Protein 5
  • Fat 17
  • Fibre 3
  • Salt 0.04

Nutrition per serving

  • Calories 335
  • Carbohydrates 43
  • Saturated Fat 2
  • Sugar 0
  • Protein 5
  • Fat 17
  • Fibre 3
  • Salt 0.04

Ingredients

  • 1kg waxy potatoes, such as Maris Piper or Desirée
  • 6-8 tbsp sunflower or olive oil

Tip

Good Food know-how
If cooking in batches, reheat the pan and oil before adding another batch, then cook in the same way. Keep the cooked potatoes uncovered in a warm oven so that they stay crisp.

Alternatives
Use beef dripping, goose or duck fat instead of oil for different flavours.

Method

  1. Cut the potatoes into chunks. Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.

  2. When ready to serve, heat the oil in a large non-stick frying pan until you can feel a strong heat rising. If your pan isn’t large enough, fry the potatoes in two batches – rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed. Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.

  3. Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 mins. Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

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