Perfect Sautéed Potatoes

Bring a pan of salted water to a boil. Cut the potatoes in large chunks of about 3cm (you can leave the skin on, if you like) and parboil them for about 4-5min. Drain and allow them to sit and dry for a minute in the colander. Heat a heavy based non-stick frying pan and add the olive oil. Once hot, throw in the potatoes, garlic cloves (gently crushed), rosemary and toss frequently, until they turn a nice colour (do it in batches if your pan isn’t large enough to hold them in one layer). Remember to stir/toss throughout to prevent the potatoes from sticking to the pan. Towards the end of cooking add the butter and toss well, until it starts to burn and give the potatoes a nice golden colour. Season with some more salt and pepper, and then drain on some kitchen towel to remove any excess oil.