FEATURE RECIPE
Potatoes sauteed with garlic and walnut oil

Potatoes sauteed with garlic and walnut oil

Recipe adapted from Patricia Wells’s Bistro Cooking.

Serves 4



60 ml (¼ cup)   walnut oil
1.2 kg   desiree potatoes, cut into 1cm-thick slices
6 cloves   garlic, peeled and finely chopped
1 cup (loosely packed)   flat-leaf parsley leaves, finely chopped
1 bunch   chives, thinly sliced
1 pinch   freshly grated nutmeg


1 Heat walnut oil in a large heavy-based or cast-iron frying pan. Add half the potatoes and cook, turning occasionally, over medium-high heat for 10 minutes or until golden and tender. Using a slotted spoon, transfer potatoes to an absorbent paper-lined plate and repeat with remaining potatoes.
2 In a large bowl, combine potatoes with garlic, herbs and nutmeg, season to taste with sea salt and freshly ground black pepper and toss to combine. Serve immediately with grilled fish or steak.


RECIPE Rodney Dunn PHOTOGRAPHY Ben Dearnley STYLING Lynsey Fryers


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