Sautéed Potatoes

Welcome to the Yourcounty sauteed potato recipes. A great alternative to roast, boiled or mashed potatoes, if they are cooked nicely they are really delicious and can accompany a wide range of dishes. My own favorite version finishes the potatoes off in the oven. The potatoes are boiled together but they are fried off in batches, I keep the batches warm in the oven, this obviously crisps them us which is the desired effect.

As each batch is fried off it is added to an over proof dish and keep on the bottom shelf of the oven on a medium heat. When the last batch is ready transfer them to the oven-proof dish put on a high heat setting for 10 minutes. This is the Sevenoaks sauteed potato recipe and you'll find it used widely in the area although traditionally you wouldn't finish the potatoes off in the oven. In Provence dripping is normally used to fry the potatoes but in the health conscious UK we use olive oil. There is a Christmas sauteed potato recipe using Belle de Fontenay potatoes, goose fat and cranberry sauce which is a great finishing touch to a Christmas dinner, all the successful recipes are stored in the Recipe Directory.

Preparation time: 10 minutes
Cooking time: 20-45 minutes

By Sarah

Ingredients (serves 4 - 6)

1kg waxy potatoes
Olive oil

Cooking instructions:

  1. Peel the potatoes, cut into squares of about 2cm. Place into a large saucepan of slightly salted boiling water.
  2. Boil for four minutes, remove from the boiling water drain and pat dry with kitchen roll.
  3. Add a splash of olive oil to a non stick frying pan and heat on a medium setting. When the pan is hot (about 30 seconds) add enough potatoes to cover the bottom of the pan and fry for 6 minutes, gently turning from time to time, it's important to not overload the frying pan.
  4. As each batch is completed add to an oven-proof dish and keep warm on the bottom shelf of the oven on a medium heat. Repeat this process until all the potatoes have been sauteed.
  5. When the last batch is ready add to the oven-proof dish, put on the middle shelf of the oven for 10 minutes on a high setting, just long enough to crisp them up.

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