Adam Liaw’s sauteed potatoes with bay leaves
The flavours of potatoes, butter and bay leaves, seasoned well with salt, make this simple dish incredibly moreish.
Ingredients
1kg waxy potatoes, peeled
2 tsp salt, plus extra to season
3 fresh bay leaves
50g butter or ghee
Method
Step 1
Place the potatoes peeled but whole into a large saucepan and cover with tap water. Add the salt and bay leaves and bring to a simmer. Simmer for 15 minutes until the potatoes are tender, then drain and return to the warm, empty pot with the bay leaves. Stand uncovered for 10 minutes to allow them to steam dry, then cut into 2cm cubes.
Step 2
Heat a very large pan over medium heat and add half the butter. Fry half the potatoes for about 8 minutes, stirring occasionally and adding a bay leaf or two halfway through frying. When the potatoes are golden and crisp, remove from the pan and repeat for the remaining potatoes. Season well with salt and serve.
Adam’s tip: Ghee is the oil from butter without the milk solids and is very useful for frying because you get all the buttery flavour without the bits that can burn and brown. Give it a go.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
