Sauteed potatoes is a very simple recipe you can put together in 30 minutes. Easy to prepare and tastes so delicious and crispy.
A French classic recipe can be served with almost everything. Very quick to make than roasted potatoes and full of flavors. A very healthy meal that everyone loves.
Why you should Make Sauteed Potatoes
- They tastes so delicious and they are comforting
- They are healthy as well
- Very easy to prepare
- Parboiling makes the potatoes very quick to cook and less likely to burn
Frequently Asked Questions
How do you store sauteed potatoes?
Seuteed potatoes are better served fresh. But you can still store leftovers in the fridge in an airtight container well covered.
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Can you make sauteed potatoes without par boiling them first?
Yes you can but it will take so much longer. There is also such a fine balanced between properly cooked, crispy potatoes and burning the outside and I find it far easier to par boil them first.
What type of potatoes are best for this recipe
For a good solid crunch in this recipe use a waxy potato like Charlotte or Anya. If you need a softer center with a flakier crisp, use a king Edward, Maris piper, or Rooster.
Are Sauteed Potatoes Healthy?
Yes sauteed potatoes are very healthy cause it doesn’t use much oil in this recipe.
How do you saute something?
Sauter is actually a French word for pan frying in a little oil. Helps keep the food in a single layer and using a good heavy nonstick pan will help prevent sticking on the pan.
- Add some finely chopped garlic for the last few minutes of cooking
- For extra crispy fried potatoes cook in duck or goose fat
- Add some chopped bacon half way through cooking.
More potatoes Ideas
- Roasted baby potatoes
- Greek potatoes
- Healthy potato salad
- Potato and boiled egg salad
- Easy potato recipes
- No mayo potato salad
- Parmentier potatoes
Preparation time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Serving: 4 servings
- 8 tablespoon olive oil or sunflower oil
- 1kg waxy potato, such as Maris peer or Desiree
- 2 teaspoon rosemary, chopped
- Sea salt for serving
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Method of Preparation
Step 1: Firstly, cut 1kg potatoes into chunks. Boil water in a large pan and allow to boil, then add in your potatoes and cook the potatoes for about 3 minutes.
Step 2: Then, drain out the water, shake out onto a kitchen paper-lined tray and leave to cool.
Step 3: When ready to serve, heat up 8 teaspoon sunflower oil or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
Step 4: You can fry your potatoes in two batches if your pan isn’t big enough. Get your kitchen paper ready to drain them on. Don’t add the potatoes to be tightly packed but add them in a single layer.
Step 5: Reduce your heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.
Step 6: Turn them evenly for about 2 to 3 times until nicely browned all over. It can be done within 7 minutes.
Step 7: Lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Then sprinkle with seas salt and sprinkle rosemary and serve.
- Allow to fully steam dry: When you add the potatoes in the pan they will immediately start to fry, rather than steam. Steaming it will result in mushy potatoes.
- Use a good heavy pan and cook in one layer: Cook in one layer because each side of the potato really need to be in contact with the pan so it fries in the oil and get crispy.
- Gently par-boiling: Don’t par-boil too much in other not to let them fall to pieces.
- A good steak & kidney pie
- Sizzling steak with shallots marinade
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Saturated fat: 2g
Sauteed potatoes are very easy and fast to prepare and they taste very delicious and crispy as well. They are loaded with lots of nutrients and they are also a healthy choice for you. Going through this recipe and following the procedures will help you prepare a very crispy and super delicious potatoes that everyone will love.