- 900g new potatoes, halved or quartered
- 50g butter
- 1 tbsp olive oil
- 1 bay leaf
- Few fresh thyme sprigs
- 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.
- 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.
- You can par-boil the potatoes in the morning. Drain, set aside at room temperature, covered, then simply sauté for serving.