Name: Summer sautéed potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 1 ½kg potato 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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Summer sautéed potatoes

Summer sautéed potatoes

James Martin

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Serves 6

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 5 out of 5.6 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg potato

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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Nutrition: per serving

kcal277
fat10g
saturates2g
carbs41g
sugars2g
fibre5g
protein6g
salt0.1g

low

Method

step 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.
step 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.
step 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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A star rating of 5 out of 5.6 ratings

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