Published Sunday, 24 July, 2011 by Jazzy
Peel the potatoe(s) into slices, roughly 1 cm thick. If they are cut too thick, the may not cook in the middle. Too thin, they will fall apart. Put to the boil until semi soft. Drain and heat up oil in a frying pan. Place potato slices carefully into the hot oil in the pan (be carefull of splashing). Flip once one side is crispy but not too brown. Once both sides are like that, place on a tea towell to get the oil off and enjoy your sauteed potatoes. Add salt to taste (optional)
baked potatoes with boursin, cheddar and leek
easy and tasty
4 Minute Prep!
veggie bolognese sauce, new potatoes and cheese