Saut Ed Potatoes Crispy And Fluffy

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.

Recipe highlights

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.

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.

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.

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.

If you can’t tolerate dairy or follow a vegan diet, swap out the butter for dairy free butter or margarine. 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.

Serving suggestions

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. For something plant-based, try your potatoes with veggie burgers. If you’re a traditional meat and potatoes kinda person, then try them with air fryer ribs or steak. Looking for more sauteed vegetables? Try eggplant, spinach, carrots, or brussels sprouts. 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.