Sautéed Potatoes with Hazelnut Sauce

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Preparation info

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Appears in

The Potato Year: 300 Classic Recipes

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.


  • 1–1½ lb (450–700 g) medium-sized potatoes
  • 1 oz (25 g) hazelnuts
  • Hazelnut oil
  • ½ pint (150 ml) cream
  • Squeeze of lemon juice
  • Sea salt and freshly ground black pepper


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 heated serving plate.

The preparation of the sauce must be done as quickly as possible or the potatoes will become soggy. Add 1–2 tablespoons of fresh hazelnut oil to the pan and when quite hot, add the cream. Boil, stirring all the time, until the mixture combines and thickens.

Once it is reduced to a coating sauce, add a squeeze of lemon juice and season. Pour over the potatoes, scatter with the crushed hazelnuts and serve.

‘If the Englishmen were Romans, one of their household gods would no doubt have the shape of a potato.’

Marcel Boulestin.

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