SUMMER SAUTéED POTATOES
Lift your traditional roasties with lemon, bay, garlic and parsley for a versatile accompaniment with a crisp finish
Provided by James Martin
Categories Lunch, Side dish
Time 55m
Number Of Ingredients 7
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
SUMMER SQUASH AND POTATO SAUTE
In summer, I like to keep the oven off as much as possible. This side dish cooks up quickly on the stovetop.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, melt butter over medium heat. Saute squash and potatoes until tender. Sprinkle with parsley, and salt and pepper to taste.
Nutrition Facts : Calories 86 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
PERFECT SAUTéED POTATOES
A wonderful alternative to chips and so much simpler to prepare
Provided by Good Food team
Categories Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 2
Steps:
- Cut 1 kg waxy potatoes into chunks.
- Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
- If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
- Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
- Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
SAUTEED POTATOES
Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
- Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
- Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.
SAUTéED POTATOES
Make and share this Sautéed Potatoes recipe from Food.com.
Provided by threeovens
Categories Potato
Time 1h
Yield 6 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes and place in a saucepan. Cover with water and cook until tender, about 30 minutes. Drain and let cool to touch. Peel potatoes and cut into slices. There should be about 6 cups.
- Heat oil and 2 tablespoons butter in a large skillet over medium heat. Add potatoes and season with salt and pepper to taste. Cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides. Add remaining tablespoon of butter. Add garlic and parsley.
- Toss and stir. Serve.
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