Sauté potatoes with sea salt & rosemary

Sauté potatoes with sea salt & rosemary

  • Rating: 5 out of 5.10 ratings
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  • 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
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Ingredients

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

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    Rating: 5 out of 5.10 ratings
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