Keith Floyd

Sautéed Potatoes

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
top 1000Floyd on Britain & Ireland
Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

As butter burns at a lower temperature than oil, I like to use a combination of butter and oil, which also gives a richer flavour.

Ingredients

  • 1½–2 lb (750 g–1 kg) potatoes
  • 1

Method

Cook the potatoes in boiling salted water for about 15 minutes until just tender. Drain well and remove the skins. Cut the potatoes into ¼ in. (6 mm) thick slices with a sharp knife. Heat the oil and butte