Summer sautéed potatoes

Summer sautéed potatoes
If you have about 55 minutes to spend in the kitchen, Summer sautéed potatoes might be a great gluten free and lacto ovo vegetarian recipe to try. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 250 calories, 7g of protein, and 12g of fat each. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of potato, rapeseed oil, lemon zest, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 10 people found this recipe to be tasty and satisfying. It works well as a cheap side dish. If you like this recipe, you might also like recipes such as Sauteed Summer Squash, Sautéed Summer Squash, and Sauteed Summer Squash.

Instructions

1
Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart.
Ingredients you will need
PotatoPotato
WaterWater
Equipment you will use
Frying PanFrying Pan
2
Drain and leave to steam-dry in the colander for a few mins.
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ColanderColander
3
Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you dont break them up.
Ingredients you will need
Whole Garlic ClovesWhole Garlic Cloves
Bay LeavesBay Leaves
PotatoPotato
ButterButter
FishFish
Cooking OilCooking Oil
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Frying PanFrying Pan
4
When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.
Ingredients you will need
Lemon ZestLemon Zest
SeasoningSeasoning
PotatoPotato
ParsleyParsley
DifficultyHard
Ready In55 m.
Servings6
Health Score31
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