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Sauteèd Potatoes recipe

crisp sautéed potatoes recipeWe do LOVE a good piece of steak for dinner! Flaky melt in the mouth Fillet is our favourite, or a nice bit of flavourful Rump.

Venison is also a tasty option with the added benefit of being a very lean... Why am I talking about steak?

For Ryan and myself, steak is always our top choice for dinner when we're up for a treat, and in our eyes good steak needs to be accompanied by something equally spectacular so boring old oven chips just don't cut it for us! Sauteed potatoes are the answer to our prayers, they're crispy on the outside and fluffy in the middle with a moist buttery flavour and you can achieve all that with a frying pan instead of an oven - what more do you want?

Of course you don't have to have them with steak like us, have them with whatever your heart desires!

 

Like most of the recipes in the 2 Hob Rings+ section, these only actually require one burner at a time even though you'll be using a saucepan and a frying pan but we figure you'll be cooking up something else to go with them at the same time so here we are...

 

Ingredients:    (serves 2)

2 medium-large potatoes (a nice roasting variety if you have a choice)

1 tbsp. butter

sunflower/coconut oil

salt

 

Method:

1. Peel and chop the potatoes into smallish chunks as per your preference, approx. 1-2 inches. Smaller pieces will break apart and crisp up more, larger pieces have the benefit of absorbing less oil but will take longer to cook.

2. Bring to the boil in a saucepan with salted water and simmer for 10 mins or until tender. Carefully drain the water away and allow to 'steam' in the pan with the lid on for a couple of minutes while you preheat the frying pan.

frying the potatoes...3. Pour enough oil to coat the bottom of a large frying pan and add the butter, tip the cooked potatoes into the hot oil (take care to avoid any splashes and spitting) and fry on a medium to low heat without stirring until they have begun to crisp up on their bottoms.

4. Carefully turn the potatoes with a spatula, taking care not to break them up too much. A little breakage is OK, I personally love those little crispy bits that break off! Continue to fry and turn until crispy all over and golden brown.

5. Drain on kitchen paper to remove any excess oil and serve immediately!

 

Seriously, how badass are fried potatoes with steak?! Comments below... 

 

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Sarah is a UK artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more


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