Sauteed Potatoes
Transform simple ingredients into a side dish masterpiece with these irresistible sautéed potatoes! This recipe features tender Yukon Gold potatoes sliced into perfectly thin rounds, then pan-fried to golden, crispy perfection in a blend of extra virgin olive oil and unsalted butter. Infused with fragrant garlic and fresh thyme, these potatoes are seasoned to savory bliss with a sprinkle of salt and pepper, then finished with a bright garnish of chopped parsley. With a prep time of just 15 minutes, this dish is quick, easy, and ideal for weeknight dinners or special gatherings. Whether served alongside roasted meats or enjoyed on their own, these sautéed potatoes are the epitome of comfort and flavor! Keywords: sautéed potatoes, crispy potatoes, pan-fried potatoes, easy side dish, savory potatoes recipe, golden potatoes recipe.
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Recipe Information
Ingredients
- 1.5 pounds Yukon Gold potatoes
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves
- 1 tablespoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped parsley
Instructions
Start by washing and scrubbing the Yukon Gold potatoes thoroughly. You can peel them if desired, but leaving the skins on adds texture.
Cut the potatoes into 1/4-inch thick slices. Try to keep them uniform for even cooking.
Peel and mince the garlic cloves. Set aside.
Heat a large skillet over medium heat. Add the olive oil and butter, allowing the butter to melt and start to foam.
Once the butter is foaming, add the potato slices. Spread them out in a single layer and let them cook undisturbed for about 5 minutes until the bottoms are golden brown.
Carefully flip the potato slices to cook the other side. Add the minced garlic and fresh thyme to the skillet.
Season with salt and pepper, making sure to evenly distribute the seasoning over the potatoes.
Continue to cook for another 15-20 minutes, stirring occasionally, until the potatoes are crisp and fork-tender. Be cautious not to stir too often, as this can prevent browning.
Towards the end of cooking, taste and adjust the seasoning if necessary.
Once the potatoes are perfectly golden and cooked through, transfer them to a serving dish.
Garnish with chopped parsley before serving for a fresh touch.
Serve immediately while hot to enjoy the crispiness, as the texture might soften upon cooling.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 4.7 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2954 mg | 63% | |
*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.
