Name: Sauté potatoes with sea salt & rosemary
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 6 even-sized medium potatoes (about 700g); 2 tbsp rapeseed oil; 2 tbsp olive oil; 2 tsp chopped rosemary; generous sprinkling Maldon Sea Salt Flakes

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Sauté potatoes with sea salt & rosemary

Sauté potatoes with sea salt & rosemary

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins - 30 mins

A star rating of 4.7 out of 5.45 ratingsRate

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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.

Dairy-free

Egg-free

Gluten-free

Healthy

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 even-sized medium potatoes

(about 700g)
2 tbsp rapeseed oil
2 tbsp olive oil
2 tsp chopped rosemary
generous sprinkling Maldon Sea Salt Flakes

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Nutrition: per serving

kcal233
fat11g

low
saturates1g
carbs28g
sugars1g

low
fibre3g
protein3g
salt0.5g

low

Method

step 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.
step 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 Maldon Sea Salt Flakes, then serve.

Recipe from Good Food magazine, December 2014

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A star rating of 4.7 out of 5.45 ratings

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