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A Weekday Menu Recipe


Sauté Potatoes    Veg   HT   ACC   25mins


Serves 4     Hot  Vegetarian Vegetables    Accompaniment   Gluten Wheat Free  Eggless




450g/1lb Potatoes

75g/3oz Butter

1 tbsp Olive Oil

Salt & Pepper

Freshly chopped Parsley to garnish





1. Peel and slice the potatoes thinly and soak them in cold water for a few minutes. Drain and dry them thoroughly on kitchen paper or a clean tea towel.


2. Use butter for frying for the flavour it gives, plus a tiny amount of oil to prevent burning. Melt the butter and oil in two heavy frying-pans. When really hot, add the potatoes in a single layer, without overcrowding the pans.


3. Sauté over a moderate heat, turning frequently with a spatula, until the potatoes are crisp and golden. Season to taste with salt and freshly ground black pepper towards the end of the cooking time, adding a little more butter if necessary.


4. Turn out the potatoes on to a heated serving dish and serve immediately, sprinkled with finely chopped parsley.


More Vegetable  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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