Summer sautéed potatoes
Lift your traditional roasties with lemon, bay, garlic and parsley for a versatile accompaniment with a crisp finish
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 45 mins
Vegetarian, Low-fat
- 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.
- 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.
- 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.
PER SERVING
277 kcalories, protein 6g, carbohydrate 41g, fat 10 g, saturated fat 2g, fibre 5g, sugar 2g, salt 0.1 g
Recipe from Good Food magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2198655/
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Ingredients
- 1½kg potatoes , cut into small chunks
- 4 tbsp rapeseed oil
- 1 tbsp butter
- 4 bay leaves
- 2 garlic cloves (don't worry about peeling)
- zest 1 lemon
- small bunch parsley , chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 45 mins
Vegetarian, Low-fat
Ingredients
- 1½kg potatoes , cut into small chunks
- 4 tbsp rapeseed oil
- 1 tbsp butter
- 4 bay leaves
- 2 garlic cloves (don't worry about peeling)
- zest 1 lemon
- small bunch parsley , chopped
PER SERVING
277 kcalories, protein 6g, carbohydrate 41g, fat 10 g, saturated fat 2g, fibre 5g, sugar 2g, salt 0.1 g
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23 December 2012
Pixieloveheart rated and commented on this recipe
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