Perfectly Sautéed Potatoes
In my books, this is the best recipe for crunchy sauteed potatoes, always cooked to perfection and wonderfully spiced and slightly piquant. Sauteed potatoes are easy to prepare and cook in little oil, so they are much better for you than deep-fried chips or fries. I make them with lots of garlic and fresh dill, but their flavours are not overpowering. My sauteed potatoes are simply delicious and make a perfect side dish to grilled meat, poultry and fish.
Equipment
- 1 large roasting dish
Ingredients
- 6 medium waxy potatoes (about 700g) peeled and thinly sliced into rounds
- 8 garlic cloves finely pressed
- 1/3 cup tender dill leaves, stocks removed chopped
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon white pepper
- flaky sea salt to taste
- pinch chilli flakes optional
Instructions
- Preheat a standard oven to 180°C /356°F and for a fan-assisted oven to 170°C/338°F.
- Peel the potatoes and place them in a large bowl with cold water to soak for 15 minutes. Then, using a mandoline, slice the potatoes in even slices with a thickness of 0.6 cm.
- Press the garlic in a garlic press. Remove the stalks from the dill, wash the leaves and slice them into medium-sized pieces.
- Place the potatoes in the oven dish, drizzle with the olive oil and sprinkle sea salt, pepper and only 2/3 of the dill and the garlic. Rub the potatoes thoroughly with them. Sprinkle the leftover garlic and dill on top.
- Saute the potatoes in the middle of the oven for 30 minutes. Then check them and, if you want them more crispy, cook longer. Keep an eye out to see when they are ready.
- Serve sauteed potatoes as a side dish to meat, poultry and fish.