Sautéed Potatoes

Ingredients

• 100g-150g waxy potatoes per person (preferably Charlotte potatoes)
• 1 tablespoon of olive oil
• 15g unsalted butter

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

Method

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.
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.
7. Fry them for about 5 minutes until the underside has turned golden brown and crispy, then turn 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.

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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.

Notes