Sauted Potatoes
This Sautéed Potatoes recipe is pure comfort! Crispy on the outside, fluffy on the inside, and ready to elevate any meal.
Equipment
- Skillet or frying pan
- Spatula
- Knife
- Cutting Board
- Measuring Spoons
Ingredients
- 1 pound Yukon Gold potatoes or any starchy potatoes
- 2 tablespoons butter
- 1 tablespoon oil a neutral oil like canola or vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Start by washing the potatoes under cool running water. Scrub them gently to remove any dirt. Once clean, dry them thoroughly with a kitchen towel. Cut the potatoes into uniform cubes, about 1 inch in size. This ensures even cooking.
- Place your skillet over medium heat and add the oil. Allow the oil to heat up for a minute or two. You want it hot enough that it shimmers but not smoking.
- Once the oil is hot, add the butter to the skillet. It will melt and start to sizzle, creating a lovely aroma. The combination of butter and oil will help achieve that perfect golden-brown crust.
- Add the cubed potatoes to the skillet in a single layer. Avoid overcrowding the pan, as this can lead to steaming instead of sautéing. Allow the potatoes to cook undisturbed for about 5-7 minutes until they start to turn golden brown.
- Sprinkle the potatoes with salt and pepper. Use your spatula to gently flip the potatoes, allowing them to cook on the other side. Continue sautéing for another 5-7 minutes, stirring occasionally until they are tender and crispy all around.
- Once the potatoes are cooked to your liking, remove them from the skillet and transfer them to a serving dish. They can be garnished with fresh herbs like parsley or chives if desired. Serve hot and enjoy the deliciousness of your sautéed potatoes!
Notes
- For extra flavor, consider parboiling the potatoes for 5-10 minutes before sautéing.
- Always taste and adjust seasoning as needed during the cooking process.
- If you want to make this dish ahead of time, simply sauté and then reheat in the skillet for a few minutes before serving.