You may of seen my post http://dianastaveley.blogspot.com/2011/10/mini-beef-wellingtons.html , the yummy dinner I cooked for my Hubby the other night, well here is the recipe for the sauteed potatoes that accompanied it. Crisp on the outside, light & fluffy on the inside and so full of flavour, to die for.


If you fancy mixing it up a little, try adding different herbs or use beef dripping, goose or duck fat instead of the oil for different flavours. 




 

 

 

 

Prepare a pan of salted boiling water for the first stage of cooking your potatoes.


Whilst it is coming up to the boil, take your Charlotte potatoes and cut them in half (there’s no need to peel them).


Cook in the boiling water for around 4-5 minutes until they are parboiled (which basically means half cooked).


Drain the potatoes in a colander and allow to sit for a moment to dry out. Removing any excess moisture will allow them to become crispier when you fry them.


Place a non-stick frying pan on a medium to high heat. Add olive oil and allow it to heat up.


Now you’re ready to add your potatoes – place them in the pan, cut side down. Be very careful as the oil may splatter. Season with salt and pepper and add 2 cloves of crushed garlic to the pan. When the potatoes are golden brown on the bottom, turn them over.


Towards the end of cooking add a knob of butter. Make sure it distributes throughout the frying pan as this will help add the final bit of crunch to the potatoes. Lastly add two sprigs of chopped rosemary.


When they’re golden brown and crispy on all sides drain on some kitchen cloth to remove any excess oil and serve.


There you have the perfect sautéed potato, crispy and golden brown on the outside and fluffy on the inside.