Sautéed Potatoes
Ingredients
- 800 gPotato (peeled and cubed)
- 30 gSalted butter (cold)
- 2 tbspSunflower oil
- 2 pcGarlic (crushed unpeeled)
- 1 pcThyme (whole sprig)
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Golden, crispy-skinned potatoes revealing a soft, steaming interior. The scent of browned butter infused with garlic and thyme fills the kitchen.
- 1
Peel the potatoes. Cut them into even 2cm cubes. Rinse to remove starch, then dry them perfectly in a clean towel; if they are damp, they won't brown.
- 2
In a large skillet, heat the oil. When hot, add the butter. As soon as it foams and turns nut-brown, toss in the potatoes.
- 3
Let them brown without stirring for 5 minutes to form a crust. Then, sauté regularly. The pieces should be golden on all sides and a knife tip should sink in like butter.
- 4
Add the crushed unpeeled garlic and thyme. Season with grey salt and pepper. Let infuse for 2 minutes over low heat. Just before serving, sprinkle with chopped flat parsley.
Frequently asked questions
How do you get this dish right?
- Never salt at the beginning, salt draws out water and prevents the crust from forming.
- Drying after rinsing is the most important step to achieve crispiness.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan to restore crispiness; the microwave will make them soggy.
