Perfect sautéed potatoes
Perfect sautéed potatoes requires around 25 minutes from start to finish. This recipe serves 4. One portion of this dish contains approximately 5g of protein, 0g of fat, and a total of 175 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a side dish. If you have waxy potato, the world's favourite root vegetable, po-tate-oh, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Users who liked this recipe also liked Sautéed Potatoes, Sautéed Potatoes, and Summer sautéed potatoes.
Instructions
Cut 1 kg waxy potatoes into chunks.
Bring a large pan of water to the boil, then cook the potatoes for 3 mins.
Drain, shake out onto a kitchen paper-lined tray and leave to cool.
When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
If your pan isnt large enough, fry the potatoes in two batches rather than crowding them. Have kitchen paper ready to drain them on.
Add the potatoes in a single layer, not too tightly packed.
Turn the heat to medium-high, so that the potatoes sizzle, but dont stir until they start to brown underneath.
Turn them all evenly 2 or 3 times until nicely browned all over this can take about 7 mins.
Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper.