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Sautéed Potatoes Seasoned with Black Pepper and Himalayan Salt

 

Preparation Time
1 minute

Cooking Time
10 minutes

Serves
1 - 2

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 large potato, finely sliced
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • A pinch of chilli flakes, rosemary or garlic, a drizzle of Lucy Bee Starseed Omega Oil, all optional

Method

  1. In a frying pan on a low-medium heat, melt the Lucy Bee Coconut Oil and add the potatoes, try to spread them across the pan to help them cook evenly.
  2. Season the potatoes and add the optional chilli flakes, rosemary or garlic, if using. Keep moving the potatoes around to prevent them sticking.
  3. Cook through until you have achieved your desired crispiness.
  4. These are great served with a drizzle of Lucy Bee Starseed Omega Oil, roasted vegetables, chicken, salmon or just as a snack.

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