Perfect Sauteed Potatoes (Felicity Cloake)

Serves 2

500g small waxy potatoes (Charlotte are ideal)
1 tbsp duck fat or olive oil (if using olive oil, add a knob of butter towards the end of cooking)
1 clove of garlic, finely chopped
2 tbsp chopped parsley, tarragon and chives (or any combination of those three)

1. Put the potato in a pan of well-salted cold water and bring to the boil. Simmer for about 15 minutes (depending on size) until just tender. Drain well, and return to the hot pan to steam for a couple of minutes.

2. When cool enough to handle, cut into 5mm slices. Heat the duck fat or oil in a pan over a medium high heat and then add the potato in a single layer, cooking them in batches if necessary. Season and leave to cook undisturbed until golden brown. Flip over and repeat.

3. Add the garlic to the pan and saute briefly (add the butter at this point if using), then drain on kitchen paper, scatter with herbs and serve immediately.


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