| 40 |
| Serves: people |
- Sautéed potatoes are not for every day but come into their own when cooking for a large crowd or when oven space is limited. Simple and truly delicious!
|
INGREDIENTS
|
|
INSTRUCTIONS
- Wash the potatoes under running water and remove any blemish or green bits.
- Wash and finely chop the parsley
- Put the potatoes in a large saucepan and cover with cold water. Cover the saucepan with a lid and bring the water to the boil.
- Turn the heat down and simmer for 15 minutes or until you can pierce the potatoes with a fork.
- Drain the potatoes and leave to cool for about 10 minutes or until they are ease to handle. Peel and cut into large chunks.
- Heat the olive oil and butter in a large frying pan. When the butter starts to foam add the potato chunks and cook over a moderate heat for about 7-8 minutes, turning frequently to make sure they are browned on all sides.
- Sprinkle with a little salt, a grind of black pepper and the chopped parsley and serve immediately.
Leave A Comment