Sauted Potatoes
Crisp, golden, and irresistibly flavorful, these sautéed potatoes are the ultimate comfort side dish that pairs beautifully with any meal. Made with tender, parboiled potato cubes, this recipe achieves perfect texture through a simple skillet-frying technique that guarantees every bite is crispy on the outside and soft on the inside. Aromatic highlights like garlic and optional fresh rosemary infuse the potatoes with an herby, savory depth, while a final sprinkle of parsley adds a touch of freshness. With just a handful of pantry staples like olive oil, butter, and seasonings, this quick recipe is ready in under 35 minutes, making it ideal for weeknight dinners or weekend brunches. Whether you’re serving them alongside roasted meats, grilled vegetables, or eggs, these sautéed potatoes will quickly become a go-to favorite in your kitchen!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 pieces Garlic cloves, minced
- 1 sprig Fresh rosemary (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Wash, peel (optional), and cut the potatoes into bite-sized cubes, roughly 1-inch in size.
Place the potato cubes in a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes for 5 minutes. They should be slightly tender but not fully cooked.
Drain the potatoes in a colander and allow them to air dry for a minute or two. This ensures they sauté properly without steaming.
Heat the olive oil and unsalted butter in a large, non-stick skillet over medium heat until the butter is melted and begins to foam.
Add the parboiled potatoes to the skillet in a single layer and let them cook undisturbed for 5-7 minutes, or until the bottoms are golden and crispy.
Flip the potatoes gently using a spatula or tongs and continue to cook for another 5-7 minutes, stirring occasionally, until all sides are golden and crisp.
Stir in the minced garlic and fresh rosemary (if using), cooking for an additional 1-2 minutes until the garlic is fragrant but not burnt.
Season the potatoes with salt and freshly ground black pepper to taste. Remove the rosemary sprig, if used.
Transfer the sautéed potatoes to a serving dish and garnish with chopped fresh parsley, if desired.
Serve immediately while hot and enjoy!
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 5.9 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2724 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
