Potatoes are a wonderful crop and, for the energy require to grow them, give back so much. The problem I face every year is a bumper crop of new potatoes which either has to stay in the ground, taking up space, or being face with having to store them.
So, what better use is there than making use of them in great meals. Below is my recipe for sautéed potatoes which goes well with many different meat or meat alternative dishes.
No more than 20mins.
You will need:
- Sunflower, rapeseed or olive oil – whichever is in the cupboard
- 1kg of waxy potatoes
- 1 onion, finely chopped
- Chopped garlic, 1 or 2 cloves – depends on your personal preference.
- Sea or rock salt – up to you, both work.
How to make it:
- Cut up your potatoes to the required size (I normally quarter them if they are large) then boil them for around 3 mins (you don’t want them too soft or they will fall apart). Drain them and put them to one side to cool.
- Chuck a good amount of oil into a frying pan and, once very hot, put the chopped onion into the frying pan and fry till soft.
- Once the onion is soft, pop the potatoes into the frying pan and turn every 2-3mins until brown all over.
- Just before serving, drop in the garlic and fry with the potatoes and onions until soft but not burnt.
- Grind on some Sea or Rock Salt and serve and enjoy.