SUMMER SAUTéED POTATOES

Summer sautéed potatoes image

Lift your traditional roasties with lemon, bay, garlic and parsley for a versatile accompaniment with a crisp finish

Provided by James Martin

Time 55m

Number Of Ingredients 7

Ingredients

1 ½kg potato , cut into small chunks
4 tbsp rapeseed oil
1 tbsp butter
4 bay leaves
2 garlic cloves (don't worry about peeling)
zest 1 lemon
small bunch parsley , chopped

Steps:

Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you don't break them up.
When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.

Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium