Perfect sautéed potatoes
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 15 mins - 20 mins
(in batches)
A star rating of 4.1 out of 5.11 ratingsRate
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Learn how to achieve perfectly crispy, pan-fried potatoes with a fluffy centre. They are a great alternative to chips, and are so much simpler to prepare.
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1kg waxy potato
such as Maris Peer or Desirée
-
6-8 tbsp sunflower or olive oil
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Nutrition: per serving
-
kcal335
-
fat17g
-
saturates2g
-
carbs43g
-
sugars0g
-
fibre3g
-
protein5g
-
salt0.04g
low
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Method
-
step 1
Cut 1 kg waxy potatoes into chunks.
-
step 2
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.
-
step 3
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.
-
step 4
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.
-
step 5
Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.
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step 6
Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 mins.
-
step 7
Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
RECIPE TIPS
GOOD FOOD KNOW-HOW
If cooking in batches, reheat the pan and oil before adding another batch, then cook in the same way. Keep the cooked potatoes uncovered in a warm oven so that they stay crisp.
ALTERNATIVES
Use beef dripping, goose or duck fat instead of oil for different flavours.
Recipe from Good Food magazine, August 2005
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A star rating of 4.1 out of 5.11 ratings
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