Sautéed Potatoes

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

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.


  • 1½–2 lb (750 g1 kg) potatoes
  • 1 tablespoon oil
  • oz (40 g) butter
  • Salt and freshly ground black pepper


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 butter in a large frying pan and add the potato slices. Cook until golden brown and crisp all over. Drain well on kitchen paper and sprinkle with salt and pepper before serving.