Perfect sautéed potatoes

Perfect sautéed potatoes

A wonderful alternative to chips and so much simpler to prepare

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 - 20 mins

(in batches)
Vegetarian Freezable

Vegetarian

Method

  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.
Try

Alternatives

Use beef dripping, goose or duck fat instead of oil for different flavours.

Good Food know-how

If cooking in batches, reheat the pan and oil before adding another batch, then cook in the same way. Keep the cooked potatoes uncovered in a warm oven so that they stay crisp.

Per serving

335 kcalories, protein 5g, carbohydrate 43g, fat 17 g, saturated fat 2g, fibre 3g, salt 0.04 g

Recipe from Good Food magazine, September 2005.

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Latest comments and suggestions

  • Binder photo Outram

    11 February 2008

    Outram commented on this recipe

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

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  • Binder photo gertlush

    12 February 2008

    gertlush commented on this recipe

    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)

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  • Binder photo canadian carole

    26 May 2008

    canadian carole rated and commented on this recipe

    4 stars

    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!

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  • Binder photo cookhouse

    08 December 2009

    cookhouse commented on this recipe

    A very versatile dish, better than chips!

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  • Binder photo Manda

    02 March 2010

    Manda rated this recipe

    5 stars

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  • Binder photo dickfromwhittington

    01 December 2010

    dickfromwhittington rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Fiona

    22 September 2011

    Fiona rated and commented on this recipe

    2 stars

    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.

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  • Binder photo KateAlice

    03 March 2012

    KateAlice commented on this recipe

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

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  • Binder photo Harry

    21 March 2012

    Harry rated and commented on this recipe

    1 stars

    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.

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  • Binder photo Karenrecipes

    16 August 2012

    Karenrecipes rated and commented on this recipe

    5 stars

    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!

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  • Binder photo perki

    11 September 2012

    perki commented on this recipe

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 - 20 mins

(in batches)
Vegetarian Freezable

Vegetarian

Ingredients

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Per serving

335 kcalories, protein 5g, carbohydrate 43g, fat 17 g, saturated fat 2g, fibre 3g, salt 0.04 g

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