Sauté potatoes

Sauté potatoes

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Potatoes for this dish should be old and slightly waxy. They are boiled whole first then peeled. Serve with fish, chicken or steak.

Ingredients

Quantity Ingredient
1kg potatoes
salt
60g butter
1 tablespoon oil

Method

  1. Place potatoes in a large saucepan. Cover with cold water and add salt. Cover, bring to the boil and simmer for 15–20 minutes or until just tender.
  2. Drain, then peel when cool enough to handle. Cut into thick slices.
  3. Heat butter and oil in a heavy frying pan and when foaming, add potatoes. Cook briskly, shaking pan and turning potatoes continually. They should never be left to fry. The constant turning gives outside of potatoes a crumbly texture, characteristic of this dish. Sprinkle with salt and serve immediately without draining potatoes.
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