PERFECT SAUTÉED POTATOES RECIPE | BBC GOOD FOOD
A wonderful alternative to chips and so much simpler to prepare
Provided by Good Food team
Categories Lunch, Side dish, Supper
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 2
Steps:
- Cut 1 kg waxy potatoes into chunks.
- 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.
- 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.
- 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.
- Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 mins.
- Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
Nutrition Facts : Calories 335 calories, FatContent 17 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.04 milligram of sodium
SAUTÉ POTATOES WITH SEA SALT & ROSEMARY RECIPE | BBC GOOD FOOD
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
Provided by Sara Buenfeld
Categories Side dish
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 233 calories, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium
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