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Sautéed New Potatoes with Onions, Garlic and Orange
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1997
The flavour of orange is an old-fashioned favourite with duck. This potato dish goes perfectly with duck or game dishes, whether they are feathered or furred.
Ingredients
750 g 1½ lb 50 g 2
Method
Peel the cooked new potatoes and halve. Because they have been overcooked, they will break up a bit. This is exactly the texture we are looking for, to give an almost creamy, sautéed flavour. Heat a frying-pan with a splash of oil. Add half the butter and, once bubbling, add the potatoes. Season with salt and pepper and sauté on a high heat to give a good golden colour and texture (4–5 minutes)
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