Sautéed potatoes in butter and olive oil spiked with fresh rosemary and garlic is a taste sensation and perfect for the chilly weather we’ve had this week!

Cooked low and slow and served with a jammy tomato chutney, you’ll want to eat them with every meal!

Choose a yellow flesh potato for the best result and flavour.

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Serves 4-5

Ingredients

700g Desiree or Royal Blue potatoes, peeled and sliced into 1cm thick slices
3 tbsp olive oil
30g butter
4 sprigs Rosemary
2 cloves garlic, crushed
Salt & pepper
Fresh parsley, to garnish
Tomato chutney, to serve

Method

Season potato slices with salt and pepper.

Add oil and butter to a large sauté pan over low heat with the garlic and Rosemary.

When the butter is almost melted add the potato slices and sauté for five mins, spooning over the butter and oil every minute or so. Turn, and repeat until the potato is tender when pierced with a fork.

Drain the potato on paper towel, layer up on a plate and serve with tomato chutney. Season with more salt and pepper and garnish with parsley.