Perfect sautéed potatoes

Recipe uploaded by

Good Food

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Alternatives

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

Per serving

335 kcalories, protein 5g, carbohydrate 43g, fat 17 g, saturated fat 2g, fibre 3g, salt 0.04 g

Latest comments and suggestions

• Outram

  11 February 2008

  Outram commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gertlush

  12 February 2008

  gertlush commented on this recipe

  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)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• canadian carole

  26 May 2008

  canadian carole rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2832/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian

Ingredients

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

Per serving

335 kcalories, protein 5g, carbohydrate 43g, fat 17 g, saturated fat 2g, fibre 3g, salt 0.04 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk