Posted by: Cooking Thyme | October 25, 2011

Sauté Potatoes

Basically it’s a posh chip; try to get hold of baby yellow waxy potatoes. It’s easy and quick to make, if I can make it, then anyone can

Sauté Potatoes (8)

  • potatoes
  • rosemary
  • clove of garlic
  • olive oil
  • salt & pepper
  • butter

Cut the potatoes in half; leave the skin on, it stops the potatoes from falling apart.
Add salt to the boiling water, we are going to parboil them, basically half cook them, so put the lid on and cook for 4-5 minutes. The best way to test your potatoes is to get a small knife and it should just run through with a little resistance, if so, they are ready.

Now put into a colander and just let them sit there and steam, (water under the colander) we want them to steam a little bit so they go dry, and get really nice and crispy when they hit the pan.

Non-stick frying pan on, get it really nice and hot, olive oil in. now put the potatoes cut side in the pan, season with a little bit of salt and pepper. The secret now, is to get them really nice and crispy. While waiting for them to become nice and crispy, crush the garlic on top of them and turn them over. Add the butter; this gives that nice brown finish to the potatoes.

Pull the rosemary leaves from its stalks, group it together and finely chop and sprinkle on top of the potatoes, give the pan a good toss, so the rosemary gently coats the potatoes .You will know when the potatoes are ready when they are golden brown, and the butter becomes brown.

Now the rosemary has done its job. Put the potatoes on the plate and you will have the perfect sauté potatoes.

Sauté Potatoes (1) This will beat chips any day

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