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Sauté Kipfler Potatoes with Confit Garlic & Sorrel
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 2005
This is one of my favourite sauté potato dishes. The firm, waxy quality of kipflers makes them perfect for sautéing. The marriage of the creamy soft garlic and the acidity of the sorrel create a delicious dish.
Ingredients
Method
- Cut the potatoes into roughly 2cm dice, or larger as desired [they will shrink considerably during the cooking]. Steam for 5-7 minutes, so that they remain firm, then turn out onto a tray or a workbench to dry for 5 minutes.
- Put the garlic into a small saucepan, cover with cold water and bring to the boil then drain very well and dry with kitchen paper. Return