Tatws Ffrio (Sauté Potatoes) is a traditional Cymric (Welsh) recipe for a classic accompaniment of parboiled new potatoes that are sliced and fried until golden in butter and olive oil before serving. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Sauté Potatoes (Tatws Ffrio).
Rwy'n dechrau nodi i lawr a mynd trwy'r bwydydd y cefais fy magu arnynt. Un o bleserau'r tymor tatws newydd oedd tatws ffrio. Gallant unai fod yn datws wedi'u berwi dros ben o'r noson flaenorol neu tatws wedi'u codi'n ffres o'r cae y bore hwnnw. Yn nodweddiadol roedd hwn yn cael ei weini fel rhan o frecwast fferm gydag wyau a chig moch; ond maen nhw'n gwneud cyfeiliant delfrydol unrhyw adeg o'r dydd (er bod eu trochi mewn melynwy sy'n rhedeg yn hyfryd). Nid oes yn rhaid i chi ddefnyddio tatws newydd i'w gwneud, bydd unrhyw datws cadarn yn ei wneud; dim ond dyma rysáit y teulu.
Cynhwysion:
6-8 tatws newydd o faint cyfartal (tua 700g)
2 lwy fwrdd o fenyn
2 lwy fwrdd o olew olewydd
2 llwy de o rosmari wedi'i dorri
taenelliad hael o halen môr pluog
Dull:
Rhowch y tatws cyfan (heb eu plicio) mewn padell o ddŵr. Dewch â'r cyfan i ferwi a choginiwch am 15 munud. Draeniwch mewn colandr cyn eu gosod o'r neilltu i oeri. Sylwch y gellir gwneud hyn sawl awr ymlaen llaw. (Os ydych chi'n defnyddio tatws y noson flaenorol, hepgorwch y cam hwn).
Pan fyddwch yn barod i'w gweini, tynnwch y crwyn oddi ar y tatws, yna eu torri'n dafelli trwchus. Cynheswch yr olew a'r menyn gyda'i gilydd mewn padell ffrio anlynol fawr. Ychwanegwch y tatws mewn un haen os oes lle, a choginiwch am 10-15 munud, gan eu troi’n aml gyda ysbodol bysgodyn nes eu bod yn euraidd ac yn grensiog. Ysgeintiwch y rhosmari a'r halen pluog dros y tatws, yna gweinwch.
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English Translation
I'm starting to write down and go through the food that I grew up with. One of the delights of the new potato season was 'tatws ffrio' or sauté potatoes. This could either be leftover boiled potatoes or potatoes that were freshly picked from the filed that morning. Typically this was served as part of a farm breakfast with eggs and bacon but they make an ideal accompaniment any time of day (though dipping them in runny egg yolk is rather lovely). You don't have to use new potatoes to make them, any firm potato will do; it's just this is the family recipe.
Ingredients:
6-8 even-sized new potatoes (about 700g)
2 tbsp butter
2 tbsp olive oil
2 tsp chopped rosemary
generous sprinkling of flaky sea salt
Method:
Put the whole unpeeled potatoes in a pan of water. Bring to a boil and cook for 15 mins. Drain in a colander and set aside to cool. Note that this can be done several hours ahead. (If you're using the previous evening's potatoes, skip this step).
When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oil and butter together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.
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