900g new potatoes, halved or quartered
1 tbsp olive oil
1 bay leaf
Few fresh thyme sprigs
1. Par-boil the halved or quartered potatoes in a large saucepan of lightly salted boiling water for about 6-8 minutes. Drain well and set aside.
2. Heat the butter and olive oil in a deep, large frying pan over a medium heat. Add the drained potatoes, toss in the butter and oil, then add the bay leaf and thyme sprigs. Cook for 15-20 minutes, turning occasionally, until tender and golden. Discard the herbs, season to taste with salt and freshly ground black pepper and serve with the Fennel, lemon and dill baked sea bass (see recipe).
- You can par-boil the potatoes in the morning. Drain, set aside at room temperature, covered, then simply sauté for serving.