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Perfect sautéed potatoes

Perfect sautéed potatoes

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(6 ratings)

Prep: 5 mins Cook: 15 mins - 20 mins (in batches)

Easy

Serves 4
A wonderful alternative to chips and so much simpler to prepare

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal335
  • fat17g
  • saturates2g
  • carbs43g
  • sugars0g
  • fibre3g
  • protein5g
  • salt0.04g
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Ingredients

  • 1kg waxy potato, such as Maris Piper or Desirée

    Potato

    po-tate-oh

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

  • 6-8 tbsp sunflower or olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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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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Comments (13)

Bill_J's picture

This idea is all wrong! Real sautéed potatoes should be slices of about 1.5" - 2" diameter and just under 0.25" thick. Cubed potatoes have 6 sides and thus cannot be browned on all sides because you'd spend forever turning them over (difficult enough as it is with tiny cubes like these). If you must have cubes, deep fry them; it's the only sensible way.

Sliced sautéed potatoes, by contrast, only have to be turned once since there are only 2 sides. And they look far more appealing too. So there !!

perkibaz's picture

Very poor, these are just chips in cubes.

You will need to boil the potatoes for at least 15 minutes, leave to cool and then cube or slice ( which look better)

Heat some olive oil with a little butter add garlic and some rosemary
plus plenty of salt and ground black pepper. Add the potatoes and fry until lightly browned.

ribeyeguy's picture

The recipe says to cube the potatoes BEFORE boiling them. If you boil small cubes of potatoe for 15 minutes you will have potatoe soup. Try reading the recipe next time.

jcollins133's picture

The poster states that they boil the potato for 15 minutes before cutting into cubes. Try reading the post next time.

karenmakeham's picture
5

These were excellent! Great and crispy. I fried in two batches and each took about 12 minutes to brown, so put the first batch in the oven to keep warm. Will do many times more!

thelimopit's picture
1

I followed the recipe to a tee and it took about 20 minutes to brown the potatoes - by which point all the other food had gone cold. Awful.

katealice's picture

I have looked at a few other recipes for this and they all say boil the potatoes for 15 to 20 mins before cubing?

fichalk's picture
2

Is it just me? I boiled the chunks for just over 3 minutes and they still took forever to sauté. Whats the secret? My chunks are about 1.5cm cubed so I don't think they're too big.

ericgrant's picture
5

I enjoyed making these tasty potatoes, although I thought I would like to put a ittle more flavour into them, so I added a level teaspoon of mixed herbs (herbs de provence ) together with a small chopped onion and 1 Garlic Clove chopped, I then served them with a main course of Chicken Chasseur and french beans as a side dish. Oo la la, it was a delightful meal.

couchcook's picture

A very versatile dish, better than chips!

oceandunes's picture
4

This was a simple yet tasty side dish which I served with parmesan crusted chicken breast. I also added some rosemary and a little minced garlic and plenty of black pepper!

gertlush's picture

Good thought, but if you use a clean tea-towel it will be difficult to get the grease out even washing at really high temperatures (which kind of defeats the object really)

outram's picture

In today's environmentally aware society why do we have to use throw away kitchen paper? Can't we use a clean tea towel?

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