September 10, 2009

:: Super Delicious Super Simple Pot Roasted Potatoes

A simplified version of Nigel Slater's spuds. My kids don't like Taleggio :( I do!

You Need ::
1kg of peeled potatoes, sliced into fairly thinnish slices
30g butter
1/4 cup of olive oil
1 onion, finely sliced
1 clove of garlic, crushed

Melt the butter and the olive oil together in a big frypan with a lid- over a medium high heat. Throw in the onion, fry for 30 seconds. Chuck in the garlic. Fry for a few seconds.
Now plonk in all the sliced potatoes and toss them really, really well until they are coated in butter and oil (!) Season with salt and pepper and put the lid on.
Turn the heat down to very low. Leave for 20 minutes, simmering away on the low heat. Now open the lid and toss them. Add any fresh herbs you might like. Nigel Slater puts a few bits of Taleggio in. You could put some brie... or whatever cheese you like at this point in there.
Lid back on - still over the low heat. 5 or 10 more minutes. Check for tenderness. And serve when tender. Sometimes they get a little brown and crunchy on the bottom. But I like that!


PottyMouthMama said...

These sound delicious Pip - might have to give them a burl!

Wendy said...

I think that I will have to try this, would you rinse the potatoes after slicing? Some recipes do and some don't!!!! WWOO

Pip Lincolne said...

No rinsing required! x