Garlic and herb sautéed potatoes

Background
In Hungary Petrezselymes krumpli is one of the most popular side dishes. It’s sautéed potatoes with parsley. I normally add garlic to it, sometimes grated zest & juice of a lemon, or chilli flakes, or paprika - depending on the main course. Besides parsley I like to make it with basil, coriander, dill, mint and chives ( again it depends on the main dish). This version of garlic and herb sautéed potatoes is my family's favourite. It's ideal for dinner parties, special lunches, as the first part can be made ahead.
Ingredients
- 500g potatoes
- 2 cloves of garlic, minced
- 50g butter or dairy free butter
- 1 bunch of parsley or coriander leaves, chopped
Instructions
- Peel the potatoes then cut them into 3cm pieces. Put them in a bowl of cold water, add some salt and bring to the boil. Simmer for another 10 minutes or so, until tender, then drain.
- 5 minutes before serving, heat the butter/spread in a large frying pan. Add the potatoes and garlic, then fry for 5 minutes until lightly golden. Add the chopped herbs, season to taste and stir until combined.
- Serve warm.
Categories
- Meal Type: - Dinner - Everyday - Lunch - Quick & Easy - Side - Supper
- Cuisines: - Mid&East European
- Occasions: - Dinner Party - Easter - Parties - Sunday Lunch
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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