All Simple Vegetable Recipes

Sautee Potatoes


Serves 6

  • 2 lb (900 g) waxy-variety potatoes

  • olive oil, clarified butter, beef dripping or lard salt

  1. Bring the potatoes to the boil and cook for 10 minutes.

  2. Drain, peel and cut up into even-sized pieces.

  3. Heat up enough fat to fill a large saute pan to a depth of 1/4 inch (0.5 cm).

  4. Add sufficient potatoes to cover the bottom of the pan.

  5. Turn down the heat and, if you are cooking over gas, use an asbestos mat to distribute the heat evenly.

  6. Cook for 10 minutes, turn and repeat or shake the pan every couple of minutes.

  7. The potatoes should have crispy brown skins and be 'melt-in-the-mouth' inside.

  8. Sprinkle with salt before serving.

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