Thursday, 17 July 2014

Sautéed Potatoes

The mix of crispness of the golden edges of the potatoes combines nicely with the soft centre and the flavours of caramelised onions.

  • 850g of potatoes, such as Maris Piper or Desiree
  • 3 tablespoons beef dripping or
    2 tablespoon olive oil and 1 tablespoon of butter
  • 2 onions, finely chopped
  • salt and pepper to taste

  1. Put a pan of water on to boil.
  2. Boil the potatoes whole in the pan and boil for 15 minutes.
  3. Drain the potatoes and fill the pan with cold water to cool them enough to handle.
  4. Chop the potatoes into pieces about 1 to 2cm cubed.
  5. Put the beef dripping or olive oil in a sauté pan and heat it on a medium-high heat.
  6. When the dripping is liquid add the onions and potatoes.
  7. Stir well and season with the salt and pepper.
  8. Cook with the lid off for 30 minutes, stirring well every 5 minutes to make sure the edges get reasonably evenly cooked.
  9. If using olive oil and butter add the butter a few minutes before the end and mix well once melted.
Serves 4 as a side dish.

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