The BBC Good Food logo
Sauté potatoes with sea salt & rosemary

Sauté potatoes with sea salt & rosemary

By
A star rating of 4.8 out of 5.14 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • 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

  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal233
low infat11g
saturates1g
carbs28g
sugars1g
fibre3g
protein3g
salt0.5g
Advertisement

Ingredients

  • 6 even-sized medium potatoes (about 700g)
  • 2 tbsp rapeseed oil
  • 2 tbsp olive oil
  • 2 tsp chopped rosemary
  • generous sprinkling flaky sea salt

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 flaky salt, then serve.

Goes well with

Recipe from Good Food magazine, December 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.14 ratings
Advertisement
Advertisement
Advertisement

Sponsored content