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Sunday night special

Ingredients 10
Servings 4


  • 6
    medium potatoes, peeled and cut into wedges
  • 45
  • 30
    olive oil
  • 1
    large onion, sliced
  • 2
    dried chilli flakes (optional)
  • salt and milled pepper
  • butter for frying
  • 150
    fresh black mushrooms, thickly sliced
  • 150
    fresh button mushrooms, thickly sliced
  • 15
    chopped fresh thyme


Boil potatoes in salted water for 6 to 8 minutes, or until almost cooked through. Meanwhile, heat butter and oil in a large, heavy-based frying pan. Add onion and chilli and sauté for 3 to 5 minutes. Drain potatoes and add to frying pan. Season and sauté over moderate heat until just golden and crisp, about 15 minutes. Place a small knob of butter in a separate pan and gently sauté mushrooms until their edges are golden and slightly crisp. Add to potato mixture and toss gently to mix well. Adjust seasoning, stir in fresh thyme and serve.

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