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Sautéed Potatoes are the perfect side dish for any meal! This easy recipe gets you so much flavour and crispy, divine potatoes in just a few simple steps.
If you haven’t tried Sautéed Potatoes before, I urge you to give this recipe a try!
All we have to do is boil the potatoes, allow them to cool and then pan fry them to get so much flavour and texture, it’s unreal.
With a few simple steps, you have an impressive batch of golden, crispy potatoes that are just a bit special for when the day calls for it.
Why are these the best Sautéed Potatoes?
⭐️ Perfect as a side dish for any meal
⭐️ Crispy, golden, salty and delicious
⭐️ Super EASY recipe
What are Sautéed Potatoes?
Sautéed Potatoes refers to the way in which they’re cooked – sautéing means to use a small amount of oil (or fat) to shallow fry ingredients relatively quickly over a high heat.
This method gives our potatoes a lovely crunch on the outside, which creates lots of flavour.
HOWEVER, please note that here we’re just finishing the potatoes off this way. It’s much easier and we get better results if we boil the potatoes first to soften.
Knowing how to make potatoes a little extra special is obviously a passion of mine (see all my potato recipes below.) Such a humble ingredient for big flavour and satisfaction – you can’t beat them!
Crispy Sautéed Potatoes Ingredients
- Potatoes – You can use any kind you like but fluffy white potatoes are my favourite. Something like King Edwards, Rooster or Maris Piper are great
- Oil – The kind of oil that’s best for Sautéed Potatoes is something flavourless and neutral, like sunflower oil. However, if you’d rather something with more flavour, you could try duck or goose fat or beef dripping or olive oil
- To serve: Sprinkle with sea salt and garnish with chopped chives for a little extra flavour (optional)
How to make Sautéed Potatoes
1. Boil the potatoes until softened, as per the recipe below. Drain and allow them to cool, then slice them into rounds.
2. Fry the slices in hot oil in a single layer until golden and crispy. Sprinkle sea salt and chives to serve.
Substitutions
- Gluten free and vegan – This is a naturally gluten free and vegan recipe
- Seasoning – We’re sticking to a classic seasoning of sea salt and chives here, but you can add flavourings if you want as the potatoes are sautéing
- Garlic Sautéed Potatoes – To make these garlicky, add garlic granules into the pan as you’re frying
Leftovers
Sautéed Potatoes are best when cooked fresh, but I certainly wouldn’t let them go to waste if you do (on the rare occasion) have any leftover.
Freeze them and reheat them (covered) on another day. They may be a little drier but will still be delicious.
Alternatively, bash them up a bit and fry in oil for a ‘Bubble and Squeak’ style feast or use them as topping for a Cottage Pie.
More delicious potato recipes
⭐️ Air Fryer Roast Potatoes ⭐️
⭐️ Boulangère Potatoes ⭐️
⭐️ Colcannon Mash ⭐️
⭐️ Air Fryer Wedges ⭐️
⭐️ Classic Roast Potatoes ⭐️
⭐️ Homemade Oven Chips ⭐️
⭐️Parmentier Potatoes ⭐️
⭐️ Slow Cooker Jackets ⭐️
⭐️ Loaded Potato Skins ⭐️
⭐️ Air Fryer Baked Potatoes ⭐️
⭐️ Dauphinoise Potatoes ⭐️
⭐️ Classic Jacket Potato ⭐️
FAQs
Make sure your pan AND the oil you’re using are hot before you add in your potato slices. They should slide around easily if you do.
Make sure your oil is hot and always sauté them in a single layer so the heat can get to them fully. If you overcrowd the pan, they might not crisp up well.
Also, make sure there’s no excess water on your boiled potatoes and that you cool them first. Once they’re frying, try not to touch them too much. One flip should do it.
I’d say between about 3-4 mm is ideal. We don’t want them too thin but not too thick either!
Yes. This makes sure the potatoes get nice and crispy on the outside quickly, but they’re still cooked on the inside.
The beauty of these are they go with pretty much anything! Why not try them for breakfast alongside sausages, like my dear Dad used to make?
Or cook as a side to main meals such as Air Fryer Gammon, Marry Me Chicken, Slow Cooker Beef or Mushroom Wellington?
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Sautéed Potatoes {Super Easy Recipe!}
Ingredients
- 500 g (1.1 lb) Potatoes, Skins left on
- 3 tbsp Sunflower oil, See notes
To serve:
- Sea salt flakes
- Chopped chives
Instructions
- Cook the potatoes for around 20 minutes in boiling water, or until a fork slides in easily. Drain and let them cool.
- Slice the cooled potatoes into 3-4 mm rounds.
- Place a large frying pan over medium-high heat and add oil.
- Add the potato slices in a single layer (you may need to do this in 2 batches). Cook for a few minutes on each side until crisp and golden.
- Sprinkle the potatoes with sea salt flakes and chopped chives, then serve.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on March 13, 2017 and updated later to make improvements.
My Sister’s MIL is suffering from the same cruel disease and has just been moved into a home at the tender age of just 70, it’s incredibly sad…sending lots of love…may you take some comfort in the fact that many of us will be trying to re-create your Dad’s potatoes!! Best wishes to your Mum too xx
Grief is your own journey and you define the process for yourself. This is a lovely, touching post. It’s so crazy to me that since I lost – not just my father but also other – beloved folks, how deeply ingrained in memory are the foods we shared. It’s almost magical and it certainly feeds the soul. A gift, really. xoxo.
This is a really lovely, moving post. Really wonderfully written. I’m so sorry for your loss.
I’m so sorry about your dad. He sounds like a wonderful man and like he’s passed down some amazing little legacies to keep forever x
Oh Sarah, beautifully written, I’m so sorry for your loss xxx
Beautiful words Sarah. X
Beautiful piece Sarah. I lost my dad in 2008. 3 months after my daughter was born. He was 50 when I was born and I was lucky to have 30 years with him. I am so sorry for your loss and can imagine a little of how you are feeling. The memories will always be with you.
My darling my heart utterly breaks for you and having seen my dear grandmother pass due to such an unforgiving illness I know only too your pain.
Chin up chicken and remember the potatoes, the stories and the good times.
Big love x x
Thank you so much for the kind comment. I’ll always remember the potatoes! 🙂
Ohhhh my love – so beautifully put and I’ll join you with another big fat tear. I’m so sorry – yet relieved for you, too. The grief does indeed come, with remembering. What a wonderful post, so eloquently written. Much love to you – you know I understand xxx love Sally xx ps what fabulous potatoes! 🙂
Thank you dear Sally. Sending lots of love to you too xx
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This is beautiful Sarah ❤️
It’s funny. I know how to sautee potatoes but I like to see what everyone else is doing or adding! Then this. It’s so heartfelt I got a little emo! Was my dad too that cooked up the tatos on a Sunday morning. Remember grief is love. You wouldn’t feel grief if there wasn’t a whole bunch of love involved and that love will always stay with you.x
Ahh thank you for your lovely message Sarah x