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French Saute Potatoes

Pommes de Terre Saufees are an excellent accompaniment to roast meat or fish.

ingredients

serves 6
2 kg floury potatoes, such as Maris Piper, Desiree, King Edwards or Idaho
8 tbsp olive oil
sea salt
freshly ground black pepper

method

1. Peel the potatoes and cook whole in gently boiling water for 12 minutes. Drain and slice into 1cm rounds. Heat the oven to 180°C/gas 4.

2. Divide the oil between two big frying pans and heat. Place a layer of potatoes over the base of each pan and cook for 5 minutes on each side until golden.

3. Remove with a slotted spoon and place in a roasting tray with a crumpled up piece of baking parchment in the bottom (this prevents the potatoes on the bottom from going soggy). Keep warm in the hot oven. Repeat until all the potatoes arc cooked.

4. Sprinkle with sea salt and black pepper, and serve at once.

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