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.
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?
- 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.
- 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 Sauteed Potatoes
- 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
- 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.
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.
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