“Flavourful sautéed potatoes made at home“
One of the sides I have prepared was this potato dish. I tasted a similar dish in a gathering at one of our buddies’ house some time back. This friend of ours is good at cooking Western cuisine, and he cooked this dish for us to pair with our wine drinking.
This dish looked appealing and elegant when first served, and I thought it was good to serve for an occasion, too. Taste of it was, of course, flavourful and aromatic (smile).
I chose to sauté than roasting the potatoes to create crisped surface (with soft consistency inside). And, there was another reason for sauté as I can ‘save‘ some work on making the meal. See, instead of needing to take care of the oven altogether, I could use only the pan frying method for both the potatoes and chicken chop! Just added a little more olive oil when came to the chicken chops. Yeah, it helps to save a little here (winking smile).
I used red potato (washed type) as it has more crunchy texture. The washed ones (pre-wash before packed, it will indicate clearly on the packaging) are better since I cooked with its skin. The skin make it even more crunchy to bite. Moreover, it saved my time from peeling it one by one, especially the tiny ones.
It’s easy to prepare. See the recipe:
Ingredients
4 medium (about size of an egg) or 8 small (size of a 50 cents coin) washed red potatoes with skin intact, cut into bite-size or halved (for small ones)
Pinch of salt and grounded black pepper
Dash of Italian herbs (about ½ teaspoon)
For blanching use:
1 pot of water
Pinch of salt
For sautéing use:
3 tablespoons of olive oil
Method
1) Bring a pot of water to a boil over high heat. Add salt to dissolve in the boiling water.
2) Boil potatoes till almost cooked, for about 10 – 15 minutes (check its doneness with inserting a skewer or using the tip of small knife. It should be able to go through the potato flesh smoothly but not too soft). Drain well, pat dry with kitchen towel, and leave to cool a little.
3) Heat olive oil in a large frying pan/ skillet over medium fire. Place potatoes in pan and sauté till lightly crisped and golden brown. Try not to crowd the potatoes in the same pan to ease the sautéing. Then, flip them over to sauté another sides.
4) Sprinkle salt and black pepper, followed by Italian herbs. Stir-fry a little to combine well. Dish up and serve.
A serving of sautéed potatoes counts about 300kcal.
Tips: For more fragrant result, sauté potatoes with butter on medium-low fire instead of using olive oil. Melt the butter on pan with low fire first before increasing heat to brown the potatoes further in order to prevent butter from burning. If using butter, gte unsalted type of reduce the amount of salt adding.
