Sautéed Potatoes with Hazelnut Sauce

Name: Sautéed Potatoes with Hazelnut Sauce
Ingredients: Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; Hazelnut oil; 1 oz (25 g) hazelnuts; Squeeze of lemon juice; ½ pint (150 ml) cream; 1–1½ lb (450–700 g) medium-sized potatoes

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

This is extravagant, because hazelnut oil is expensive, and a little tricky because it needs careful watching and once prepared, the dish must be eaten immediately. But it is worth the money spent and every minute taken in its preparation. One of the best potato recipes that ever came into this house.

Ingredients

1–1½ lb (450–700 g) medium-sized potatoes
1 oz (25

Sauce
Main course
Side dish
Vegetarian
August

Method

Steam the potatoes in their skins until barely tender. Drain and cool.

Simmer the hazelnuts in a little water for 3–4 minutes, then drain, skin and dry. Gently fry them in a little hazelnut oil until brown and set aside to cool. Crush roughly.

Peel the potatoes and slice thinly. Sauté in hazelnut oil, using just enough to brown the potatoes without becoming oily. Remove to a hea