Sauté potatoes with sea salt & rosemary

Sauté potatoes with sea salt & rosemary

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(10 ratings)

Prep: 10 mins Cook: 25 mins - 30 mins


Serves 4
There are few sides as simple and perfect as pan-fried spuds - the secret is boiling the potatoes in their skins before frying until golden

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal233
  • fat11g
  • saturates1g
  • carbs28g
  • sugars1g
  • fibre3g
  • protein3g
  • salt0.5g
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  • 6 even-sized medium potatoes (about 700g)



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

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 2 tsp chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • generous sprinkling flaky sea salt


  1. Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.

  2. When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.

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Comments, questions and tips

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Ten Tensing's picture
Ten Tensing
16th Jun, 2020
Why, oh why do you take the skins off the potatoes? There are very good nutritional reason why you should leave them on. They contain 80% of the iron, 50% of the protein and a whole ensemble of biologically active compounds called “antioxidants.” However, I agree with allowing them to go cold first. Most people will not know that resistant starch is formed as the spud cools. This is not easily digestible, so the starch, which is a great prebiotic, can reach the colon, which is full of trillions of bacteria, known as the microbiome. Feeding these guys is a way to better health.
25th May, 2020
Haven't made saute potatoes in years, had forgotten how! This recipe was better than how I used to do them. Yum.
20th Apr, 2019
Fab recipe - tasted great!
19th Jul, 2017
Simply absolutely delicious.
24th Apr, 2016
This is a great little recipe that we enjoyed served with sea bass and caper sauce. I omitted the Rosemary, as the caper sauce was enough taste on the plate. This was my first attempt at sauté potatoes and they were great! Will use this recipe again.
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