Soy-Free Sauteed Potatoes
Transform your potato game with this Soy-Free Sautéed Potatoes recipe, a tantalizing side dish that’s as simple as it is flavorful. Featuring buttery Yukon Gold potatoes, aromatic garlic and rosemary, and a burst of freshness from lemon juice and parsley, this dish is cooked to golden perfection using a skillet technique that combines sautéing and steaming for irresistibly tender results. Free from soy and packed with simple pantry staples, it’s ideal for a variety of dietary needs. Whether served alongside hearty protein dishes or enjoyed as a standalone snack, these sautéed potatoes are sure to impress with their vibrant taste and crispy edges. Ready in just 40 minutes, this easy recipe is perfect for busy weeknights or casual gatherings.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 3 tablespoons Olive oil
- 2 large Garlic cloves
- 2 teaspoons Fresh rosemary
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 cup Water
- 2 tablespoons Fresh parsley
Instructions
Peel the potatoes and cut them into even-sized cubes, about 1-inch each, to ensure they cook evenly.
Finely chop the garlic and the fresh rosemary, setting them aside.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is shimmering, add the chopped potatoes in a single layer, and cook without stirring for about 5 minutes or until they start to brown on the first side.
Season the potatoes with kosher salt and black pepper, then turn them to brown other sides. Cook for another 5 minutes.
Add the garlic and rosemary to the skillet, stirring gently to avoid breaking the potatoes. Cook for another 2-3 minutes until the garlic is fragrant and light golden.
Pour in the water, cover the skillet with a lid, and let the potatoes steam and finish cooking for about 10 minutes. Check periodically to ensure the water hasn't evaporated completely, adding a little more if necessary.
Once the potatoes are tender when pierced with a fork, remove the lid to allow any remaining water to evaporate.
Drizzle the lemon juice over the potatoes and give them a final stir.
Garnish with finely chopped fresh parsley before serving.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 5.9 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3496 mg | 74% | |
*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.
