Sautéed potato

Cut them into even 1–2 cm cubes and pat them dry. Cook in a single layer in a hot, wide pan with a little oil, turning only once the undersides are golden; overcrowding traps steam.

For a quick, evenly cooked result, simmer the cubes for about 5–7 minutes until just starting to soften, then drain and let them steam-dry before frying. Small raw cubes can go straight into the pan, but need around 15–20 minutes over medium heat.

Waxy potatoes, such as Charlotte or other salad potatoes, hold their shape well in the pan. Floury potatoes can make crisp, fluffy-edged pieces, but handle them gently after parboiling so they do not break up.

Use a heavy-based pan, heat the oil before adding the potatoes, and leave the pieces undisturbed until a crust forms. Drying parboiled potatoes thoroughly also helps them brown instead of sticking.

Cool them promptly, refrigerate in a covered container and use within 3–4 days. Reheat in a lightly oiled frying pan over medium heat until piping hot; a microwave warms them quickly but will soften the edges.

They pair well with eggs, grilled fish or sausages, and with fried onions, garlic, rosemary or paprika. Serve them alongside a cooked breakfast, or fold them into a Spanish-style tortilla with eggs and onion.

You can, but they may turn soft or grainy after thawing. Freeze them in a single layer first, transfer to a sealed container, and reheat from frozen in a hot oven or frying pan to bring back some crispness.

Sautéed potatoes contain 137 kcal per 100 g, while roasted potatoes contain 91 kcal per 100 g. The difference largely reflects how much fat is used in the pan.