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From the French ‘sauté’, meaning to jump, these shallow fried potato slices are quick, easy and of course, delicious.
- 100g-150g waxy potatoes per person (preferably Charlotte potatoes)
- 1 tablespoon of olive oil
- 15g unsalted butter
Preparation Time: 5 minutes
Cooking Time: 20 minutes boiling + 5 minutes frying
- Cook the whole, unpeeled potatoes in boiling, salted water for 20 minutes.
- Drain the potatoes and put them into a bowl of cold water.
- When the potatoes are cold, drain off the water and pat dry with kitchen paper.
- Using a thin, sharp knife, carefully cut the potatoes into ½cm slices.
- In a frying pan over a medium heat, heat the oil and butter.
- When the butter has melted and has started to sizzle, place the potatoes into the pan.
- Fry them for about 5 minutes until the underside has turned golden brown and crispy, then turn them over.
- When the slices of potato are golden brown on both sides, put them on to kitchen paper to drain off the excess fat.
- Season with salt & pepper and serve.
- To add flavour, shallot, garlic, thyme and bay leaves can be added to the pan when the potatoes are boiling.
- Also, finely sliced spring onion (scallion) can be tossed in to the potatoes at the end of frying.