Fried potatoes with savoy cabbage, garlic and juniper
- March 2008
- Serves 8
- Takes 50 minutes to make, plus cooling
This recipe is your answer to wanting to liven up your side dishes. Don’t let the main part of your meal do all the hard work. These potatoes come with interesting and delicious ingredients to keep every element of your main course amazing.
- 10.5g (5.2g saturated)
- 18.5g (3.1g sugars)
- 750g medium waxy potatoes, halved
- 2 tbsp olive oil
- 70g unsalted butter
- 2 garlic cloves, crushed
- 8 juniper berries, crushed
- 1 medium-large (about 500g) savoy cabbage, discoloured outer leaves discarded, halved, cored and cut into 2cm strips
- Put the potatoes in a large saucepan of salted water, cover and place over a high heat. Bring to the boil, then uncover and simmer for 12-15 minutes or until just tender. Drain, cool until just warm, then halve or cut into chunks, if large.
- Heat the olive oil and 45g of the butter in a large frying pan over a medium-low heat. Add the potatoes, season with salt and pepper and cook for about 20 minutes, gently shaking them occasionally, until golden and crumbly – don’t break them up too much.
- When the potatoes are nearly ready, melt the rest of the butter in another large saucepan over a low heat. Add the garlic, juniper berries, cabbage, 2 tablespoons water and some seasoning. Cover and cook for about 4 minutes, shaking the pan vigorously every so often. Uncover, increase the heat slightly and let the juice boil off, again shaking the pan, until the cabbage is just tender and glossy with butter.
- Carefully toss the potatoes with the cabbage, tip into a warm serving dish and serve immediately with the sausages and lentils.
Use leftover boiled potatoes if you have them – bring up to room temperature before frying.
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