Pommes de Terre Sautées

Ingredients

• 950 mlwater
• 2 medium to largeYukon potatoes, peeled
• ¼ tspbicarbonate of soda
• 2 tbsp (30 ml)olive oil
• 1 small sprigrosemary
• 1 clovegarlic, smashed
• to tastesalt and pepper
• to garnishfresh parsley, finely chopped

Instructions

1. 1

   Boil the water

   Bring 950 ml water to the boil in a small saucepan. Add a generous pinch of salt and the bicarbonate of soda.

2. 2

   Cut the potatoes

   Halve the potatoes, halve each half again, then quarter each piece. Cut larger chunks down further so they are roughly even.

3. 3

   Simmer until tender

   Add the potato chunks to the boiling water and lower the heat to a gentle simmer. Cook for about 15–20 minutes, until fork-tender.

4. 4

   Infuse the oil

   Meanwhile, heat the oven to 230°C. Put the olive oil, smashed garlic and rosemary in a separate pan over medium heat until the oil bubbles lightly. Swirl the pan, lower the heat and let the aromatics infuse for a few minutes, then turn off the heat.

5. 5

   Rough up potatoes

   Drain the cooked potatoes and transfer them to a large bowl. Leave them for a minute, then shake the bowl gently until the outsides look a little mashed and scuffed.

6. 6

   Coat with oil

   Drizzle the infused oil over the potatoes, taking care to leave the garlic and rosemary behind. Add a pinch of salt and toss to coat.

7. 7

   Roast until crisp

   Spread the potatoes out on a baking sheet with space between them. Roast for 20 minutes, then turn them with a metal spatula and roast for about 15 minutes more, until golden brown and crisp all over.

8. 8

   Garnish and serve

   Transfer the potatoes to a serving plate as soon as they are done. Finish with freshly ground salt and chopped parsley, and serve immediately.

What are Pommes de Terre Sautées?

The French name means sautéed potatoes, though this version uses a two-stage method: the potatoes are simmered first, then browned in the oven. It draws on the classic idea of cooking potatoes until tender and crisping them in fat.

Bicarbonate of soda helps soften the potato surface during simmering. A brief shake roughs up the edges, giving them more texture to brown in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 5g protein, 46g carbs, 14g fat.

Potatoes provide most of the carbohydrate, while olive oil supplies most of the fat; the dish contains only a modest amount of protein. Pair a serving with an egg, fish or beans and a generous portion of vegetables for a more balanced plate.

Why parboil with bicarbonate of soda?

Tender centres: simmering cooks the chunks through before they go into the oven, so the roasting time can focus on browning.

Rough edges: the bicarbonate of soda helps the outside break down slightly. Handle the potatoes gently after draining; the aim is a scuffed surface, not mashed potatoes.

Make the rosemary oil

Gentle heat: warm the oil with the garlic and rosemary until it bubbles lightly, then turn the heat down. A few minutes on low is enough to flavour the oil without browning the garlic.

Keep the aromatics back: drizzle the infused oil over the potatoes, but leave the garlic and rosemary in the pan. This avoids putting them on the tray to roast at high heat.

Give the potatoes room

One layer: spread the chunks across the baking sheet with gaps between them. If they are crowded, moisture collects and the potatoes are less likely to crisp.

Turn carefully: use a metal spatula after the first 20 minutes. Some edges may stick or be delicate, so lift and turn each chunk rather than stirring the tray.

Check for crispness

The potatoes are ready after about 35 minutes in the oven, though the precise time depends on chunk size and your oven. Look for deep golden patches and crisp edges all around.

The centres should remain soft when pierced. Serve straight away, while the crust is at its crispest.

What to serve with them

These potatoes work well alongside roast chicken, grilled fish or a fried egg. Their crisp exterior also makes them a useful side for a simple green salad.

Add a fresh contrast with peas, green beans or dressed leaves. Serve the potatoes soon after roasting so their edges do not soften while waiting.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks so they simmer at the same rate.
• Wait until the water boils before adding the potatoes, then keep the simmer gentle.
• Shake the drained potatoes just enough to roughen their surfaces without breaking them apart.
• Leave space between the chunks on the baking sheet to help them brown.
• Serve immediately after adding the parsley for the best contrast between crisp edges and soft centres.

Variations

• Add thyme: use a small sprig in place of the rosemary when infusing the oil.
• Add chilli: scatter a little chilli flakes over the potatoes before roasting.
• Use duck fat: replace the olive oil with duck fat for a richer flavour.
• Add lemon: finish with a little finely grated lemon zest alongside the parsley.
• Make it peppery: grind black pepper over the potatoes just before serving.

Common mistakes to avoid

• Uneven chunks: some pieces finish before others; cut the potatoes to a similar size.
• Boiling too vigorously: the chunks can break up; reduce the heat to a gentle simmer.
• Over-shaking: the potatoes can collapse; shake the bowl briefly to scuff just the outsides.
• Crowding the tray: the potatoes may soften rather than crisp; use a larger sheet or roast in batches.
• Leaving aromatics on the potatoes: the garlic and rosemary can scorch; drizzle on only the infused oil.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot oven or air fryer until heated through and crisp; microwaving will soften the edges.

Frequently asked questions