Perfect sautéed potatoes in frying pan with wooden spatula

Perfect sautéed potatoes

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • (in batches)
  • Easy
  • Serves 4

A wonderful alternative to chips and so much simpler to prepare

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal335
fat17g
saturates2g
carbs43g
sugars0g
fibre3g
protein5g
low insalt0.04g
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Ingredients

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

Method

  • STEP 1

    Cut 1 kg waxy potatoes into chunks.

  • STEP 2

    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.

  • STEP 3

    When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.

  • STEP 4

    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.

  • STEP 5

    Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.

  • STEP 6

    Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 mins.

  • STEP 7

    Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

RECIPE TIPS
GOOD FOOD KNOW-HOW
If cooking in batches, reheat the pan and oil before adding another batch, then cook in the same way. Keep the cooked potatoes uncovered in a warm oven so that they stay crisp.
ALTERNATIVES
Use beef dripping, goose or duck fat instead of oil for different flavours.

Goes well with

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    Overall rating

    Rating: 4 out of 5.10 ratings
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