Sautéed Potatoes

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From the French ‘sauté’, meaning to jump, these shallow fried potato slices are quick, easy and of course, delicious.


Preparation Time: 5 minutes
Cooking Time: 20 minutes boiling + 5 minutes frying


  1. Cook the whole, unpeeled potatoes in boiling, salted water for 20 minutes.
  2. Drain the potatoes and put them into a bowl of cold water.
  3. When the potatoes are cold, drain off the water and pat dry with kitchen paper.
  4. Using a thin, sharp knife, carefully cut the potatoes into ½cm slices. sliced potatoes
  5. In a frying pan over a medium heat, heat the oil and butter.
  6. When the butter has melted and has started to sizzle, place the potatoes into the pan. slices in the pan
  7. Fry them for about 5 minutes until the underside has turned golden brown and crispy, then turn them over. turning them over
  8. When the slices of potato are golden brown on both sides, put them on to kitchen paper to drain off the excess fat.
  9. Season with salt & pepper and serve. the finished potatoes
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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 1 day to stage 4.
Will leftovers be nice? No.


- To add flavour, shallot, garlic, thyme and bay leaves can be added to the pan when the potatoes are boiling.

- Also, finely sliced spring onion (scallion) can be tossed in to the potatoes at the end of frying.

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