Perfect sautéed potatoes in frying pan with wooden spatula

Perfect sautéed potatoes

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(9 ratings)

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


Serves 4

A wonderful alternative to chips and so much simpler to prepare

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal335
  • fat17g
  • saturates2g
  • carbs43g
  • sugars0g
  • fibre3g
  • protein5g
  • salt0.04g
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  • 1kg waxy potato, such as Maris Peer or Desirée



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 6-8 tbsp sunflower or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Cut 1 kg waxy potatoes into chunks.

  2. 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.

  3. When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.

  4. 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. 

  5. Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.

  6. Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 mins.

  7. Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

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Comments, questions and tips

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Maddie York's picture
Maddie York
6th Aug, 2019
Superb! Very easy.
MummyBearBeth's picture
5th Sep, 2016
I love this! It's so easy and you can put anything you want on it to flavour!
30th Jan, 2016
This idea is all wrong! Real sautéed potatoes should be slices of about 1.5" - 2" diameter and just under 0.25" thick. Cubed potatoes have 6 sides and thus cannot be browned on all sides because you'd spend forever turning them over (difficult enough as it is with tiny cubes like these). If you must have cubes, deep fry them; it's the only sensible way. Sliced sautéed potatoes, by contrast, only have to be turned once since there are only 2 sides. And they look far more appealing too. So there !!
11th Sep, 2012
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.
MummyBearBeth's picture
5th Sep, 2016
I boiled for 5 mins, was absolutely fine.
24th Jun, 2013
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.
23rd Jan, 2016
The poster states that they boil the potato for 15 minutes before cutting into cubes. Try reading the post next time.
16th Aug, 2012
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!
21st Mar, 2012
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.
3rd Mar, 2012
I have looked at a few other recipes for this and they all say boil the potatoes for 15 to 20 mins before cubing?


19th Jun, 2017
I thought Maris Piper was a floury variety, and therefore not waxy?
goodfoodteam's picture
28th Jun, 2017
Thank you for pointing this out. It should read Maris Peer and we have changed the ingredients list. Apologies for the confusion.
26th Jul, 2018
There are some comments (and disagreements) on whether to chop or boil first. I have been cooking for a few years after my divorce. About 30 years ago my colleagues and myself had lunch in a staff canteen and I discovered and was smitten by sauteed potatoes.(I am from abroad). Since then I have always ordered sauteed potatoes in restaurants when available but it has never been the same which I had 30 years ago. I agree with one commentator that it should be sliced rather than chunks. I also like to make wedges and chips. My tip is to slice the potatoes as chips, wedges, chunks and boil before shallow frying. I always boil using a redundant gherkin jar filled with the slices covered with water and bunged in the microwave for 5 minutes depending on the power of your microwave. Let it stand in the hot water for couple of minutes for further softening or drain for hard boiled. And then it goes either for shallow frying or in the oven with fish or chicken. It works fine for me. I was also smitten by potato salad in Pizza hut and I use the same method to hard boil before plunging it in salad cream or mayonnaise.
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