Saute Potatoes
Cuisine: British
Author: Kitchens
  • 2 pounds (900 g) potatoes
  • 2 Tablespoons (1 ounce) 25 g butter
  • 1 Tablespoon olive oil
  • salt and freshly ground black pepper
  • 1 Tablespoon parsley, chopped
  1. Boil the potatoes in their skins for 15 minutes. Peel and cut into even slices.
  2. Heat the butter and oil in a deep frying pan and when hot, add the sliced potatoes.
  3. Season with a little salt and cook until golden brown on both sides, shaking the pan occasionally to prevent sticking. Season to taste.
  4. Turn into a serving dish and garnish with chopped parsley.
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