HungryForever

SAUTÉED POTATOES

The French didn’t invent the fried potato, but they certainly know how to take it to another level. The shallots, garlic and herbs all add extra interest, but it’s the goose fat that is the real star, producing burnished golden spuds. If you aren’t already a convert, do use goose fat for the best roast potatoes too.

Servings

Ingredients

5cm waxy potatoese.g. Desirée, unpeeled and sliced ½thick
1tbsp goose fat
2 banana shallotspeeled and finely sliced
3 garlic clovespeeled and finely sliced
2 rosemary sprigs
2 thyme sprigs
Sea salt and freshly ground black pepper

Instructions

arboil the potato slices in a pan of salted boiling water for 5–6 minutes. Drain and season with salt and pepper.
Place a large heavy-based frying pan over a medium heat and add the goose fat. When melted and hot, add the potatoes and fry for 1–2 minutes on either side, until beginning to brown. Add the shallots and garlic, season with salt and pepper, then add the herbs (you may need to do this in batches). Continue cooking until everything is nice and golden. Serve straight away.