Lucy Cufflin

Cook-ahead sauté potatoes

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      55 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!
Lucy's Food

By Lucy Cufflin

Published 2013

  • About

Named after the French verb ‘sauter’ (to jump) these potatoes are so-called because when you toss them in the frying pan they are ‘jumping’ around the pan. No-one wants to be standing over a frying pan when guests have arrived, so here is a way to cook them ahead of time.

Ingredients

  • 4 large potatoes, washed not peeled
  • 50 g butter
  • 1 tablespoon

Method

  1. Quarter the potatoes, put into a pan of salted water and bring to the boil. Cook for 10 minutes and then drain. Cut into mouth-sized pieces.
  2. Heat half the butter and the oil in the frying pan and add the potatoes. Shake