This post may contain affiliate links. See my disclosure policy.
My sautéed potatoes are crispy and golden brown on the outside yet fluffy and creamy in the center. It’s the most foolproof way to get potatoes on the table!
Need more easy veggie sides? Try my sautéed Brussels sprouts, sautéed spinach, and sautéed carrots.
Potatoes might just be my favorite vegetable on the planet. There’s an infinite number of ways to cook and season them. Of all the methods, sautéing might just be my favorite.
For starters, they need hardly any prep time, yet they turn out SO darn crispy–almost as crispy as fried potatoes. Plus, they work with any main, be it chicken, BBQ, or scrambled eggs. My family even puts in orders for a midday snack…like I’m a restaurant or something!
Table of Contents
Why I love this recipe
- Reliable. I know I can call on this recipe whenever I have potatoes since the rest of the ingredients are basic kitchen staples.
- Affordable. Potatoes are dirt cheap (get it? Sorry, had to), which is why they’ve been my go-to side dish for years.
- Easy to make. Chop the potatoes, season them, toss them in a skillet, and flip them halfway through. It doesn’t get easier. Also, they cook in just 15 minutes.
- Versatile. Swap the spices to complement the main course, or use a mix of potatoes for added color.
Ingredients needed
- Potatoes. Yukon golds are my go-to potato for sautéeing since they’re waxy and will maintain their firmness and texture once cooked. Alternatively, use red potatoes. The only potatoes I don’t recommend are russets, as they’re very starchy and turn mushy before getting crispy.
- Butter. For cooking the potatoes and adding flavor.
- Oil. Used along with butter. Vegetable oil or any oil with a high smoking point.
- Salt and black pepper. Added and adjusted to taste.
- Garnish. I’m using flaky sea salt and parsley, but any fresh herbs will do just fine.
How to sauté potatoes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Pan fry. Melt butter and oil in a large skillet. Add the potatoes and season. Cover the pan and cook until the bottoms are golden brown.
Step 2- Flip. Flip each potato chunk and season again. Cover and continue cooking until all sides are golden.
Arman’s recipe tips
- Consider the pan. I like using a cast iron skillet for this recipe since it retains heat well and helps the potatoes develop a nice crust.
- Keep them in a single layer. So every chunk gets equal heat access.
- Don’t touch them! As tempting as it may be, you want to leave the potatoes alone so they get REALLY crispy on the bottom. You can check them periodically, but try not to lift the lid too much.
- Add spices. Like paprika, garlic powder, onion powder, or dried rosemary.
Storage instructions
To store: Place leftovers in an airtight container and store them in the fridge for up to 3-4 days.
To freeze: Allow the potatoes to cool completely before transferring them to a freezer-safe bag. Freeze them for up to 6 months.
To reheat: Reheat the potatoes in an oiled skillet, preheated oven, or microwave until warm.
Frequently asked questions
Your potatoes might not get crispy if they’re overcrowded in the skillet or added before the pan is hot. Make sure to keep the potatoes in an even layer so every side gets equal access to the heat.
Either do an effective job at sautéeing potatoes. If you’re not dairy-free, I prefer the flavor of butter.
More foolproof potato recipes
Sautéed Potatoes
Video
Ingredients
Instructions
- Quarter the potatoes then cut those in half.
- Add the butter and oil to a non-stick pan over medium heat. Add the potatoes into it, and season with salt.
- Cover the pan and cook for 10 minutes or until they are golden on the base side.
- Uncover the pan, flip each potato to the other side, and season with pepper. Cook uncovered for another 5 minutes or until golden brown.
Notes
Nutrition
Originally February 2023, updated and republished November 2024
Only salt snd peper? Can I put some more spices?
Great idea for potatoes another way