Perfect sautéed potatoes

Perfect sautéed potatoes

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(6 ratings)


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Cooking time

Prep: 5 mins Cook: 15 mins - 20 mins (in batches)

Skill level



Serves 4

A wonderful alternative to chips and so much simpler to prepare

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

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  • 1kg waxy potatoes, such as Maris Piper or Desirée
  • 6-8 tbsp sunflower or olive oil

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  1. Cut the potatoes into chunks. Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
  2. When ready to serve, heat the oil in a large non-stick frying pan until you can feel a strong heat rising. If your pan isn’t large enough, fry the potatoes in two batches – rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed. Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.
  3. Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 mins. Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

Recipe from Good Food magazine, September 2005

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Show comments
perkibaz's picture

Very poor, these are just chips in cubes.

You will need to boil the potatoes for at least 15 minutes, leave to cool and then cube or slice ( which look better)

Heat some olive oil with a little butter add garlic and some rosemary
plus plenty of salt and ground black pepper. Add the potatoes and fry until lightly browned.

ribeyeguy's picture

The recipe says to cube the potatoes BEFORE boiling them. If you boil small cubes of potatoe for 15 minutes you will have potatoe soup. Try reading the recipe next time.

karenmakeham's picture
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These were excellent! Great and crispy. I fried in two batches and each took about 12 minutes to brown, so put the first batch in the oven to keep warm. Will do many times more!

thelimopit's picture
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I followed the recipe to a tee and it took about 20 minutes to brown the potatoes - by which point all the other food had gone cold. Awful.

katealice's picture

I have looked at a few other recipes for this and they all say boil the potatoes for 15 to 20 mins before cubing?

fichalk's picture
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Is it just me? I boiled the chunks for just over 3 minutes and they still took forever to sauté. Whats the secret? My chunks are about 1.5cm cubed so I don't think they're too big.

ericgrant's picture
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I enjoyed making these tasty potatoes, although I thought I would like to put a ittle more flavour into them, so I added a level teaspoon of mixed herbs (herbs de provence ) together with a small chopped onion and 1 Garlic Clove chopped, I then served them with a main course of Chicken Chasseur and french beans as a side dish. Oo la la, it was a delightful meal.

couchcook's picture

A very versatile dish, better than chips!

oceandunes's picture
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This was a simple yet tasty side dish which I served with parmesan crusted chicken breast. I also added some rosemary and a little minced garlic and plenty of black pepper!

gertlush's picture

Good thought, but if you use a clean tea-towel it will be difficult to get the grease out even washing at really high temperatures (which kind of defeats the object really)

outram's picture

In today's environmentally aware society why do we have to use throw away kitchen paper? Can't we use a clean tea towel?