Sautéed Potatoes

Golden, crispy-skinned potatoes revealing a soft, steaming interior. The scent of browned butter infused with garlic and thyme fills the kitchen.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 287
• Protein: 4 g
• Carbs: 33 g
• Fat: 14 g

Ingredients

• 800 g Potato ( peeled and cubed )
• 30 g Salted butter ( cold )
• 2 tbsp Sunflower oil
• 2 piece Garlic ( crushed unpeeled )
• 1 piece Thyme ( whole sprig )
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the tubers

   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. Heating up

   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. Browning and cooking

   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. Aromatic finish

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in a pan to restore crispiness; the microwave will make them soggy.