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I love new babyred potatoes. They’re simple to prepare and you don’t need much to make them delicious. You don’t even needto bother with peeling the skin. Actually the thin skins are delicious; crisp with a sprinkling of course salt. Mmmm.
My husband and son couldn’t wait to eat them so Ilet my boys grab forks and enjoythesestraight out of the pan with some good quality ketchup. They make a great side dish tobeef, chicken, or any kind of meat, really. I hope you love these taters!
Ingredients for Pan Fried Baby Red Potatoes:
1 1/2 lbs small red potatoes (cut in half or quartered to make 3/4-inch thick pieces)
1 Tbsp unsalted butter
2 Tbspolive oil
Salt (preferably kosher or sea salt), to taste
Black pepper (freshly ground), to taste
2Tbsp chives or green onion, chopped, plus more to garnish
How to MakeSautéedRed Potatoes:
1. Heat a largeskillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
2. Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you’ll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter.
Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls mighthave been a better choice to cook these.
3. Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt (I used about 3/4 tsp salt) & pepper (I used about 1/8 tsp pepper) toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.
P.S. If you don’t have a cast iron skillet, you should get one! They are non-stick and they cook food evenly. You can use them on the stove top, in the oven, on a grill and even over a camp fire!
The one I have is aLodge Cast Iron Skillet– Lodge is a US company that has been around for centuries! The skillets are notexpensive either and they can last you a lifetime (no one paid me to say that). I’m getting my mom one for Mother’s day.
Crisp Sautéed Red Potatoes Recipe
Author: Natasha of NatashasKitchen.com
I love new baby red potatoes. They're simple to prepare and you don't need much to make them delicious. You don't even need to bother with peeling the skin. Actually the thin skins are delicious; crisp with a sprinkling of course salt. Mmmm.
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
Ingredients
Servings: 4
- 1 1/2 lbs small red potatoes, cut in half or quartered to make 3/4-inch thick pieces
- 1 Tbsp unsalted butter
- 2 Tbsp olive oil
- Salt, preferably kosher or sea salt, to taste
- Black pepper, freshly ground, to taste
- 2 Tbsp chives or green onion, chopped, plus more to garnish
Instructions
Heat a large skillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you'll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter. Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls might have been a better choice to cook these.
Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt & pepper (I used about 3/4 tsp salt and 1/8 tsp pepper), toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.
- Full Nutrition Label
- Nutrition Disclosure
Course: Side Dish
Cuisine: American
Keyword: Sautéed Red Potatoes
Skill Level: Easy
Cost to Make: $
I’m so ready for garden grown goodness! Do you keep a garden? What kind of foods do you grow?
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
The secret to crispy pan-fried potatoes:
It's simple: Pan-fry with cooking oil(s), not butter. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point.
Can you saute potatoes without boiling them first? ›
It takes about 20 minutes for the potatoes to be tender (which is about the same amount of time it would take for the water to come up to a boil and for the potatoes to cook in it, therefore there's no need to incorporate boiling into the process).
Why does vinegar make potatoes crispy? ›
The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.
Should you soak potatoes before sauteing? ›
First, get the starch off! Rinsing or soaking the potatoes for an hour (or, even better, overnight) will remove some of the starch from the surface and prevent the sugars from browning before the potatoes are cooked.
Why does soaking potatoes make them crispier? ›
It makes the water alkaline which helps break down the surface of the potato and helps make your potatoes crispy!
How do you keep cooked potatoes crispy? ›
Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.
What are red potatoes good for? ›
Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.
What happens if you don't soak potatoes before cooking? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.
Do you simmer potatoes with lid on or off? ›
Cooking with a lid traps the steam produced by boiling water, which helps to cook the potatoes more quickly and evenly. The trapped steam also helps to maintain the temperature of the water, reducing the need to add additional heat, which can further speed up cooking time.
Does rinsing potatoes make them crispier? ›
By rinsing off the excess starch, you can achieve a better balance and control over the browning process, resulting in evenly cooked and beautifully golden fries. Another advantage of rinsing the potatoes is that the cold water makes the potato cells firmer, leading to crispier fries when fried.
Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape. Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.
What makes a potato crisp? ›
Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.
Do you salt potatoes before or after frying? ›
Before, after, or at the end? I will answer you right away: Salt can be added either in the oil, or the water in which the potatoes are soaked or at the end of cooking when we let them drain from the excess oil. However, the best option is to add salt in the water we soak them, as well as at the end of cooking.
How do you fry potatoes in a skillet without sticking them? ›
How To Fry Potatoes Without Sticking
- Preheat the pan properly. Before adding your potatoes, preheat the pan over medium heat for a few minutes. ...
- Prep your potatoes. Properly preparing your potatoes is essential for a non-stick frying experience. ...
- Dry the potatoes. ...
- Avoid constant stirring.
Boiled or steamed potatoes, for instance, won't noticeably change in color. Fried and baked potatoes do turn brown because the chemical reactions required to brown them only happen if: The temperature is high enough. There isn't too much water.
Why are my pan fried potatoes soggy? ›
Pouring cool or room temp oil over the potatoes is a sure fire way to end up with soggy spuds.
Why are my potatoes taking so long to fry? ›
Other acidic ingredients, like wine or tomatoes, can also prevent your potatoes from properly cooking. Baking Kneads explains this is a result of the potato's pectin chains and their inability to soften when they come into contact with acidic ingredients.
Why are my potatoes soggy after frying? ›
Fries have a very high starch content. When they are cooked at high temperatures, they absorb moisture which gives them their signature crispy exterior. When they are left out to cool, the starches secrete moisture, which eventually makes the fries' crust soggy.
– Lodge is a US company that has been around for centuries! The skillets are notexpensive either and they can last you a lifetime (no one paid me to say that). I’m getting my mom one for Mother’s day.
