Sauté Potatoes


  • 900 g/ 2 lb floury baking-type potatoes, peeled and cut across into slices 1 cm / ½ inch thick
  • salt
  • about 3 tbsp of olive oil
  • about 3 tbsp sunflower oil
  • flat-leaved parsley, to garnish


Parboil the potatoes for 5 minutes in rapidly boiling salted water, then drain through a colander.

Over a low heat and in a heavy frying pan large enough to hold the potato slices in a single layer, put the olive oil and sunflower oil. It is important to cook the potatoes slowly so that when the outside is golden-brown and crisp, the inside will be floury and cooked all the way through. Too high a heat will lead to burning the outside while the middle is still raw. Once the oil is hot but not smoking, carefully lay your potatoes in with a little space between each. If they touch too closely there is a risk of steam playing an unwanted part. Leave them for at least 10 minutes before turning them for the first time. This allows a crust to form. Many people make the mistake of pushing the slices around before this has happened, causing the surface to break and the potatoes to stick.

Turn the potato slices over. If all the oil has been absorbed when you turn them, add a little more. The base of the pan should be filmed at all times but not swimming in fat. After another 10 minutes turn again and finally give them 5 minutes on each side. Depending on the temperature and the extent of parboiling, the total cooking time in the pan will be between 20 and 30 minutes.

Turn out to drain on kitchen paper, sprinkle with a little sea salt and flatleaved parsley to serve. Bon appetit!