Sauté potatoes

Sauté potatoes

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 tablespoon olive oil
50g butter
rosemary sprigs
salt
freshly ground black pepper
3 large floury potatoes
or 4 medium floury potatoes

Method

  1. Wash the potatoes, but do not peel them. Put them in a saucepan of salted cold water. Only cut the potatoes in half if they will not fit into the pan or if they are very different sizes. Bring to the boil, turn the heat down to a gentle boil and cover. Cook until a cutlery knife inserted into the centre of a potato passes through easily.
  2. When the potatoes are cooked, drain and leave to steam-dry in a colander. While they are still hot, peel and break them into bite-sized pieces; you might want to wear rubber gloves to do this. Do not worry if the potatoes are rough edged and crumbly, this is good; the crumblier the better. The potatoes must not be allowed to cool down completely or the starch sets.
  3. Heat the olive oil in a non-stick frying pan, add the butter and, when foaming, add the warm potatoes. Turn them through the fat to coat them evenly. Season with salt and pepper, add the rosemary sprigs and cook over a gentle heat, allowing them to absorb a little of the fat. Once coloured on one side, turn the potatoes, leaving them to colour on the next side. Continue with this process until the potatoes are an even golden colour all over; this can take 30–40 minutes.

Note

  • The browning process cannot be done over a high heat; it is a long, slow process, allowing the potato to absorb the butter as it colours, crisping the exterior and keeping the interior of the potato light, tender and fluffy.
Tags:
Leiths School of food and wine
cookery course
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