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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.
Of all the methods of cooking potatoes, 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, whether chicken, BBQ, or scrambled eggs.
The potatoes cook in just 15 minutes and are legit crispy on the outside while being soft and fluffy in the middle. 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
- 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.
- Versatile. Swap the spices to complement the main course, or use a mix of potatoes for added color.
If you need more easy veggie sides, try my sautéed Brussels sprouts, sautéed spinach, and sautéed carrots.
★★★★★ REVIEW
“I love how fast these potatoes are to cook. They are SO crispy.” – Suzanne
Key Ingredients
- 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Heat butter and oil in a skillet, add seasoned potatoes, cover, and cook until golden underneath.
Step 2- 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.
If you tried this Sauteed Potatoes recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Sautéed Potatoes
Video
Ingredients
- 1 pound Yukon gold potatoes or any starchy potatoes
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
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
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.
Only salt snd peper? Can I put some more spices?
Great idea for potatoes another way