Simple to prepare and delicious to eat, sautéed potatoes are an ideal accompaniment to any main course. In this video Gordon shows us how to sauté so that the potatoes are golden brown and crispy
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 and place in the boiling water for around 4-5 minutes.
We are going to parboil which means we are going to cook them until just underdone.
When ready, drain the potatoes in a colander. Allow the potatoes to sit there for a moment to dry out. Removing any excess moisture will allow them to become crispier.
Place a non stick frying pan on a medium to high heat.
Add olive oil and butter and allow it to heat up.
Now you're ready to add your potatoes. Place them in the pan; be careful as the oil may splatter.
Add 2 cloves of garlic to the pan. Stir well.
Remember to stir/toss throughout to prevent the potatoes from sticking to the pan.
Half way through the cooking, turn them over. You know when to turn them over when they are golden brown.
Towards the end of cooking add a knob of butter. Make sure it distributes throughout the frying pan. This will help add the final bit of crunch to the potatoes.
Lastly add two sprigs of chopped rosemary
Season and then drain on some kitchen cloth just to remove any excess oil.
There you have the perfect sautéed potato, crispy and golden brown on the outside and fluffy on the inside.
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