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Perfect Sautéed Potatoes

I have finally found a foolproof and easy way to sauté potatoes in which you can get a nice crispy coating and fluffy inside so I thought I would share this with you.

First, the potatoes need to by waxy. I used large potatoes, but you can use small ones… if you do use small potatoes, once they are cut in half you will not need to cut again later.

You will need to boil a large pan of water with salt and with the skin kept in tact, cut the potatoes in half and par-boil them for 6-8 minutes for large potatoes and 5 minutes for small potatoes. You need to keep the skin on to prevent them from falling apart.

Once the potatoes are par-boiled, drain them in a colander and leave them to cool. When the potatoes are cooled, you can peel the skin off if you wish… I left some skin on as I do like fried potato skin. If you are using large potatoes, you can cut them into thick slices at this point.

Sprinkle the potatoes with paprika and generously with sea salt. Heat some oil (we use extra virgin olive oil) in a pan (around 3-4 tbsp) and add the potatoes in a single layer – I did this in batches. Wait for them to turn nice and crispy – around 5 minutes and flip them over.

Towards the end of frying the potatoes, add some sliced shallots and crushed garlic and a knob of vegan spread (we use Vitalite) and move these around the pan.

Enjoy with your favourite dish.

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