This sautéed potatoes recipe turns Yukon golds into the ultimate side dish. They’re crispy and perfectly seasoned on the outside yet smooth and creamy in the middle. A little flaky sea salt and parsley on top, and you’re ready for the best potatoes ever!
Potatoes might just be my favorite vegetable on the planet. If you agree, then there’s no doubt you’ve tried potatoes every which way. Between mashed potatoes, baked potatoes, and french fries, all that’s missing are these perfectly cooked sautéed potatoes.
And honestly, this might just be my new favorite way to cook them. With minimal prep time, you get crisp, seasoned, crazy flavorful potatoes. No matter what’s for dinner, you can always serve up these potatoes.
Table of Contents
- Simple ingredients. So long as you have potatoes and a little parsley for garnish, the rest of the ingredients are all kitchen and pantry staples.
- Easy to make. Chop the potatoes, season them, toss them in a skillet, and flip them halfway through. It doesn’t get much more simple than that.
- Versatile. Potatoes are the perfect side dish with everything from beef, and salmon to baked chicken.
What I love most about this recipe is how affordable it is. I’ve eaten on a budget for a long time, and potatoes have always been one of my go-to ingredients since they’re cheap, easy, and work with just about everything.
Like I mentioned earlier, the ingredient list is kept to a minimum since it’s really the preparation of the dish that shines. Here’s everything you’ll need:
- Potatoes. Yukon golds are my go-to potato for sautéeing since they’re waxy and will maintain their firmness and texture once cooked. If you can’t find Yukon golds, then red potatoes will work as well.
- Butter. For cooking the potatoes and adding flavor.
If you can’t tolerate dairy or follow a vegan diet, swap out the butter for dairy free butter or margarine.
- Oil. Used along with butter. Olive oil or any neutral cooking oil is best.
- Salt and pepper. Added and adjusted to taste.
- Garnish. I’m using flaky sea salt and parsley, but any fresh herb will do just fine.
How to make sautéed potatoes
Making these sautéed potatoes is about as easy as it gets. The stovetop does the hard work, so you can more or less set it and forget it until they’re ready to serve.
Here’s how it’s done:
Step 1- Prepare the potatoes
Quarter the potatoes, then cut them in half. If your potatoes are particularly big, then consider cutting them into thirds instead. If they’re on the smaller side, you can cut them in half only.
Step 2- Add potatoes to the skillet and cook
Add the butter and oil to a non-stick pan set over medium heat. Once the pan is hot, add the potatoes and season to taste with salt.
Cover the pan and cook the potatoes for 12-15 minutes, until the side of the potatoes touching the pan is golden brown.
Step 3- Flip and continue cooking
Once the time’s up, uncover the pan and flip each potato to the other side. Season them again with salt and pepper, then cook them covered for another 5-6 minutes or until golden brown on all sides.
- Add spices. Paprika, garlic powder, onion powder, and dried rosemary are all great options to switch up the flavor and enjoy this recipe a bit differently every time.
- Add a dash of hot sauce. For a little spicy kick. We often do this with asparagus and it’s SO good!
- Use a cast iron skillet. For added complexity and flavor.
- Add garlic. A few cloves of minced garlic will add tons of flavor to these potatoes.
Sautéed potatoes work equally well for breakfast, lunch, and dinner. In addition, they’re also perfect for serving alongside vegetarian or animal proteins.
If you’re planning on serving these potatoes with breakfast, try frittata or savory waffles. Eggs and potatoes are the perfect breakfast combo in my book, so I usually stick with the classics and serve them with over-medium eggs.
To store: Place leftover potatoes 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 an airtight container or freezer-safe bag. Stored this way, they should last up to 6 months.
To reheat: Heat them in a skillet with some oil over medium heat until fully reheated. For maximum crispiness, you can also use an air fryer or preheated oven set to 180°C/350°F for 10-12 minutes or until they reach your desired temperature.
Sautéed potatoes can definitely be a part of a healthy diet. So long as the butter and oil added are kept to a minimum, just enough to cook the potatoes, they are a great addition to a healthy meal.
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.
While it isn’t necessary to boil potatoes before frying them, it will help to quicken the sautéeing process and can help to keep the exterior of the potatoes crispy without burning them.
To boil potatoes before sautéeing, simply slice them in half and add them to boiling salted water. Boil until fork-tender, then let them cool before quartering and adding them to your skillet.
- 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 12-15 minutes, until they are golden on the base side.
- Uncover the pan and flip each potato to the other side and season with pepper. Cook uncovered for another 5-6 minutes, or until golden brown.
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