SHOPPING LIST: Cooking Skills: Potatoes 1, Chapter 6 (Pan-Fried Potatoes)

Waxy or all-rounder potatoes for sauté and tortilla, floury for hash browns and rösti. A 20 cm and a 24 cm non-stick pan are ideal, though one will do.

Sauté potatoes (2 portions)
[ ] 400 g waxy or all-rounder potatoes, cut into 2 cm cubes
[ ] 1 tsp salt, for the water
[ ] 2 tbsp sunflower or olive oil
[ ] 10 g butter
[ ] 1 garlic clove, crushed
[ ] 1 tbsp chopped parsley
[ ] 1 pinch flaky salt

Hash browns (2 portions)
[ ] 250 g floury potatoes, peeled
[ ] ½ small onion, grated (optional)
[ ] 1 tbsp plain flour
[ ] 1 pinch salt and pepper
[ ] 2 tbsp sunflower oil

Rösti (2 portions)
[ ] 300 g floury or all-rounder potatoes, peeled
[ ] ½ tsp salt
[ ] 2 tbsp sunflower oil
[ ] 10 g butter

Spanish potato tortilla (3 portions)
[ ] 400 g waxy or all-rounder potatoes, peeled and thinly sliced (3 mm)
[ ] 1 onion, thinly sliced
[ ] 100 ml olive oil
[ ] 5 Lion-marked eggs
[ ] 1 pinch salt and pepper

For the experiments
[ ] About 1 kg more potatoes
[ ] Extra oil and butter