Summer sautéed potatoes

Summer sautéed potatoes

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(3 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 6
Lift your traditional roasties with lemon, bay, garlic and parsley for a versatile accompaniment with a crisp finish

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal277
  • fat10g
  • saturates2g
  • carbs41g
  • sugars2g
  • fibre5g
  • protein6g
  • salt0.1g
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Ingredients

  • 1½ kg potato, cut into small chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 bay leaf
  • 2 garlic clove (don't worry about peeling)
  • zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.

  2. Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you don’t break them up.

  3. When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.

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Comments, questions and tips

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Comments (1)

pixieloveheart's picture
5

I make this all the time now but without the garlic/parsley/lemon or bay leaves! Amazing recipe though and very adaptable, makes a good alternative to roast potatoes.

Questions (2)

internationalcook's picture

I thought you couldn't eat bayleaves???

Barbie1366's picture
5

would it be good if i would not put in rapeseed oil

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