|Sat Fat 1.8g||6%|
Saute potatoes are the ultimate quick fix with their speed and ease. This method allows you to saute your spuds to perfection with the help of some key ingredients including oil, garlic and rosemary. It also highlights the ideal potatoes for this style of dish!
Cook potatoes in a pan of boiling water for 4-5 minutes.
Drain the potatoes in a colander; they'll turn out crispier if you let them dry off.
Heat oil or butter in a non-stick pan, add your potatoes.
After a minute, add the 2 cloves of garlic to the pan. Stir and toss well as they cook.
When the potatoes are turning golden brown, add the rosemary and stir through.
When the potatoes are golden brown on all sides they're ready to enjoy!
600g small salad or smooth potatoes, cut in halfv
2 tbsp olive oil or butter
2 cloves of garlic, peeled
2 springs of rosemary, chopped
This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.
Four green lights on the traffic light system, a tasty and healthy alternative to your Saturday night takeaway - just whack it all on one tray and pop it in the oven. Easy!
Tuck into this incredibly warming snack packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
This campaign was originally produced in the framework of a programme co-financed by the European Union