Wednesday, 17 October 2007

I love potatoes, it’s no secret. Sautéed potatoes are nice and simple to do. This recipe calls for onions, but if you prefer them plain, just leave out the onion. This is a really easy recipe, but to get the potatoes as crisp as possible, I always use two frying pans so that none of them overlap with each other and are always in contact with the pan. I know it’s a pain, but it’s worth it in the end. And don’t listen to people who tell you you can bake these – it’s just not the same.

You can sauté in any oil, but for the best, cleanest tasting result I prefer to use olive oil. It is not vital to use the best quality, but if you can afford the good stuff, it’s also worth it. Credit for this one has to go to France. This will make two large or four small servings. Read the rest.

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