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    Home > Sides

    Sautéed Potatoes with Garlic

    Published: Sep 14, 2020 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Little cubes of seasoned crispy fried potatoes with a fluffy interior and a hint of garlic.
    These sautéed potatoes take around 30 minutes, and they're a fantastic accompaniment to that special dinner. I particularly like them with creamy dishes like steak stroganoff or chicken in creamy white wine sauce for date night.

    Close up image of a pile of crispy saute potatoes in a dark bowl topped with a sprinkling of salt

    Honestly, I could eat these things like popcorn.

    A big bowl of crispy sautéed potatoes with a sprinkling of Maldon salt. Now THAT is what I call a great movie snack.

    Maybe a few little dips - mayo, mustard, sriracha...
    I'm totally doing that.

    If you did want to eat them like a normal person however, then they are really great as a side dish for steak and fish, or creamy chicken dishes too. I'll link to some of my favourites below.

    What do we need?

    Ingredients for saute potatoes on a wooden table
    • Oil - go for a high smoke point, flavourless oil - such as vegetable, rapeseed (canola), avocado or sunflower oil.
    • Potatoes - floury potatoes (rather than waxy potatoes) such Maris Piper or red-skinned Rooster potatoes work best, as they fluff up more after par-boiling to give you crispier edges.

    How to make these Sauteed Potatoes

    Full recipe with detailed steps in the recipe card at the end of this post.

    • Place cubed potatoes in a pan of cold water, boil and simmer for 5 minutes. Drain off the water then give the pan a shake to 'fluff-up' the potatoes slightly.
    • Fry the potatoes in a large frying pan with hot oil, turning often until very lightly browned.
    • Sprinkle on salt and pepper, and cook again, turning often, for a further 5 minutes, until golden brown.
    • Turn off the heat, allow to cool for 30 seconds, then add the garlic to the pan. Stir together, then serve with a sprinkling of salt.
    6 image collage showing how to make saute potatoes

    Serving Suggestions

    • Steak Stroganoff
    • On this amazing Brisket Sandwich
    • With this pan-fried Chicken in White Wine Sauce
    • With my slow-cooked Steak Diane Casserole
    • Or this rich Beef Bourguignon.
    • Tuscan Chicken < A Reader favourite!
    • Chicken Casserole
    • Pan-Fried Salmon with Creamy Sauce
    • Honey Garlic Butter Baked Salmon
    • Tuscan Mushrooms

    Crispy perfection.

    saute potatoes in a dark pan with a wooden spoon

    More fantastic side dishes

    These are my favourite potato-based sides:

    • Creamy, Rich Dauphinoise Potatoes
    • The Best Crispy Roast Potatoes
    • Perfect Mashed Potatoes
    • Smashed Roast Potatoes with Garlic, Bacon and Cheddar
    • Kale and Bacon Mashed Potatoes
    • Greek Potato Hash
    Overhead of saute potatoes in a pan

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Square image of saute potatoes in a pan with a wooden spoon

    Crispy Sauteed Potatoes

    By: Nicky Corbishley
    Little cubes of seasoned crispy fried potatoes with a fluffy interior and a hint of garlic. These sautéed potatoes take around 30 minutes.
    5 from 13 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course side dish
    Cuisine British
    Servings 3 -4 people
    Calories 220 kcal

    Ingredients
     

    • 120 ml vegetable oil
    • 3 medium floury potatoes - approx. 700g or 1.5lbs- such as Maris Piper - peeled and chopped into 1 inch chunks
    • ½ tsp salt
    • ½ tsp ground black pepper
    • 1 fat clove of garlic - peeled and minced

    INSTRUCTIONS
     

    • Place the potatoes in a pan of cold water. Bring to the boil and simmer for 5 minutes.
    • Turn off the heat and drain off the water. Carefully give the pan a shake to 'fluff-up' the potatoes slightly.
    • Heat the oil over a high heat in a large frying pan.
    • Place the potatoes in the pan and cook on high, turning often until very lightly browned – this should take about 5 minutes.
    • Then sprinkle on the salt and pepper, and cook again, turning often, for a further 5 minutes, until golden brown.
    • Turn off the heat, allow to cool for 30 seconds, then add the garlic to the pan (adding the garlic earlier will cause it to burn, giving it a nasty acidic taste).
    • Give it a stir, to infuse the garlic flavour in the potatoes, then remove from the heat and serve.

    Video

    YouTube video

    ✎ Notes

    Can I make them ahead?
    They taste best when cooked and eaten right away. However you can partially make them ahead. Cook them until lightly browned (the end of step 3 - before you add the seasoning). Then cool, cover and refrigerate for up to a day. Discard the oil.
    When you're ready to finish cooking them, heat up around 60ml (¼ cup) of oil and add the potatoes back in. Continue on with the recipe from step 4.
    If you want to make the whole recipe ahead - or if you have leftovers, then cool, cover and refrigerate. 
    Take them out of the refrigerator about 30 minutes before you want to reheat them, to take the chill off them, then reheat in the oven at 180C/350F, on a single layer on a tray for 10 minutes. If you're worried about them getting too brown, cover for the first 5 minutes, then remove the cover for the final 5 minutes to crisp up.
    Can I freeze them?
    They do taste best when eaten right away, but yes you can make them and freeze if you like.
    Cook the potatoes, then cool, cover the freeze in a single layer. Defrost in the refrigerator overnight, then take out of the refrigerator about 30 minutes before you want to cook them - to take the chill off.
    Reheat in the oven as per the 'make ahead' instructions above.
    Nutritional information is approximate and is per serving.
    I've worked this out to serve four people, with approx 3 tbsp of the oil being absorbed by the potatoes. It could be more or less depending on how much oil your potatoes absorb.

    Nutrition

    Calories: 220kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 9gSodium: 322mgPotassium: 796mgFiber: 3gSugar: 2gVitamin C: 15mgCalcium: 18mgIron: 1mg
    Keywords crispy potatoes, pan fried
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Cindy says

      August 24, 2023 at 3:25 pm

      5 stars
      Its not a bad recipe i actually love it. They turn out very crispy and sweet. Thank you for your recipe.

      Reply
    2. James Peacock says

      March 22, 2023 at 3:42 pm

      5 stars
      These are the best. Beautifully crunchy and seasoned. I stir in a teaspoon of garlic paste at the end as it seems to mix better.

      Reply
    « Older Comments

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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