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Roast Saute Potatoes

(serves 4)

8 Medium Potatoes
2 tbs. Olive (or Sunflower) Oil
Salt and Black Pepper

Peel the potatoes and cut them into quarter inch cubes.
Put these into a basin of cold water and swish them around to remove the surface starch
(if you don't do this I find they are very prone to stick to the pan).
Pat the potatoes dry in a tea towel.
Heat the oven to Gas 6/200C/400F.
Pour a little of the oil into a non-stick pan and put on the heat.
When it is good and hot tip in just enough diced potato to cover the bottom.
Fry these quickly until browned all over but not cooked through.
Lift them out with a slotted spoon and put into a roasting tin.
Do the same with the remaining diced potatoes until they are used up.
Put the roasting tin of partly sautéed potatoes into the pre-heated oven and cook them at that temperature until soft in the middle.
This will only take 10 to 12 mins.
Season them with salt and pepper as you take them out of the oven and eat immediately.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef