Saute Potatoes

[Staples]

675g/1½lb floury potatoes

salt and freshly ground black pepper

2 tablespoons oil

45g/1½oz butter

1 tablespoon chopped fresh parsley or rosemary

1. Cook potatoes until tender in boiling salted water. Drain and allow to dry. Cut into 2.5cm/1in chunks.

2. Heat oil in a large frying pan, add the butter and wait until foam subsides. Add all the potatoes at once.

3. Season with salt and pepper and shake the potatoes gently over the heat while they fry slowly until pale brown. Turn them occasionally or they will break up too much. They should be dry and crumbly. This should take up to 40 minutes.

4. When delicately brown and crisp add the parsley or rosemary and tip into a warmed serving dish.