SUATE POTATOES RECIPES

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PERFECT SAUTÉED POTATOES RECIPE | BBC GOOD FOOD



Perfect sautéed potatoes recipe | BBC Good Food image

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

1kg waxy potato, such as Maris Peer or Desirée
6-8 tbsp sunflower or olive oil

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

SAUTEED POTATOES RECIPE | MARTHA STEWART



Sauteed Potatoes Recipe | Martha Stewart image

Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 5

1 1/2 pounds (about 4) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons chopped fresh chives

Steps:

  • Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
  • Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
  • Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.

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