Summer sautéed potatoes

Summer sautéed potatoes

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
277
protein
6g
carbs
41g
fat
10g
saturates
2g
fibre
5g
sugar
2g
salt
0.1g

Ingredients

  • 1½ kg 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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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.

Recipe from Good Food magazine, June 2012

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Comments

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pixieloveheart's picture
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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.

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