METHODUsing a non-stick frying pan over a medium heat, saute a finely diced onion and 2 cloves of garlic in olive oil, for 4-5 minutes until softened.
Cut your cooked Butter Gold potatoes into slices and add to the frying pan.
Saute for 2-3 minutes on either side until browned and crispy.
Serve as a side dish with mixed vegetables, sprinkled with black pepper.
Serves: 4
Preparation: 5 mins
Cooking: 10 mins
1 bag of Albert Bartlett Butter Gold Potatoes
1 medium onion (diced)
2 cloves of garlic (peeled and sliced)
2 tbsp extra virgin olive oil
Any steamed mixed vegetables