Summer Sautéed Potatoes
In this flavorful recipe, tender chunks of potatoes are pan-fried until golden and crispy, infused with aromatic bay leaves, garlic, and zesty lemon zest. Finished with a sprinkle of fresh parsley, these potatoes make a deliciously satisfying side dish that complements any meal.
— Constant Cookbook
Ingredients
- 1½kg potatoes , cut into small chunks
- 4 tbsp rapeseed oil
- 1 tbsp butter
- 4 bay leaves
- 2 garlic cloves (don't worry about peeling)
- zest 1 lemon
- small bunch parsley , chopped
Instructions
- 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. Drain and leave to steam-dry in the colander for a few mins.
- 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 don’t break them up.
- 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.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 277 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.1 milligram of sodium
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