Go Back

Provencal sautéed potatoes


  • 2 tbsp olive oil
  • 2 cloves garlic
  • 400-500 g potatoes peeled and diced
  • 25 g butter
  • A little saffron (optional)
  • parsley / thyme (optional)


  • Heat oil in a heavy bottomed saucepan
  • Add the unpeeled garlic and potatoes, season with salt and pepper and cook, stirring frequently for 20 minutes until golden brown
  • Mix together the butter and saffron (if using) in a bowl until smooth
  • Remove the potatoes from the pan with a fish slice and drain on kitchen paper
  • Place potatoes in a serving dish, sprinkle with chopped parsley and thyme and dot with the saffron butter