Sautéed Potatoes

Preparation info

  • Difficulty

    Easy

  • 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.

Ingredients

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

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 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.