Crispy Sauteed Potatoes
Sautéed potatoes are one of those timeless, feel-good classics that never go out of style.
Simple, budget-friendly, and incredibly comforting, they’re the perfect match for grilled meat, fish, or a laid-back summer barbecue.
Golden and crispy on the outside, tender and fluffy on the inside, they have that irresistible quality that makes you go back for seconds… even when you swore you were full.
They’re ideal as a side dish for a quick weeknight dinner, a family meal, or a casual cookout with friends.
This is a super easy recipe that can be made in the Thermomix for a real time-saver, or cooked the traditional way in a pan with onions, garlic, and fragrant herbs for even more flavor. Comfort food at its best, no fuss required.
Easy Sautéed Potatoes
Whether cooked in a pan or with a food processor, these sautéed potatoes are wonderfully simple to make. Cut in half, into cubes, or into thin slices, they slowly turn golden, becoming crispy on the outside and tender in the center… just the way we love them.
Whenever we decide to fire up the barbecue, I almost always prepare a few side dishes, usually vegetables: sautéed green beans, glazed carrots, roasted butternut squash… but I’ll admit it, I have a real soft spot for roasted baby potatoes.
Unlike traditional pan-fried potatoes, sautéed potatoes don’t need to be boiled beforehand.
Simply cutting them into cubes, halves, or thin slices allows them to cook directly in the pan or in the Thermomix in about fifteen minutes, developing a beautiful golden color and that perfectly crispy texture everyone loves.
A little tip :
if you’re hosting a dinner or planning a family meal, you can absolutely prep everything ahead of time. Simply cut the potatoes and keep them in the refrigerator in a bowl filled with cold water.
This prevents the flesh from oxidizing and turning brown, and it saves you precious time when it’s time to get dinner on the table.
Why are Sautéed potatoes so popular?
It’s no accident that this recipe has stood the test of time. Pan-fried potatoes check all the boxes of a truly great side dish :
- They’re quick to make,
- require only a handful of ingredients,
- and fit effortlessly into any season and any meal.
During the week, they’re a real lifesaver for an easy, no-stress dinner. On weekends, they happily take center stage alongside a roast, roast chicken, or a backyard barbecue.
I opted for a simple and aromatic blend of thyme and rosemary, a duo that never disappoints.
That said, feel free to get creative and use other spices and herbs such as paprika, Herbes de Provence, garlic powder, or even your own homemade seasoning mix.
Just keep one important tip in mind : avoid adding them too early. Some spices burn quickly and can develop an unpleasant bitter taste.
Personally, I like to season my sautéed potatoes right at the end of cooking, usually during the last 3 minutes, to preserve all their flavor.
The exception is thyme and rosemary—these herbs are best added at the beginning so they have time to gently infuse the potatoes with their aromatic notes.
What Do we need to make this incredible recipe
- 2.2 Lb kg potatoes : I usually use small red potatoes, which are perfect thanks to their firm flesh that holds up beautifully during cooking. That said, any firm-fleshed variety works just as well, such as baby potatoes or new potatoes.
- 2 tablespoons butter : Butter brings an incomparable richness and helps create that gorgeous, appetizing golden color. Used in moderation, it truly makes all the difference.
- 1 tablespoon olive oil : I always add a drizzle of olive oil alongside the butter. It prevents the butter from burning while adding a subtle Mediterranean touch to the dish.
- Spices and aromatic herbs : Adjust according to your taste. Personally, I most often choose thyme and rosemary, which gently perfume the potatoes without overpowering their natural flavor.
- 2 cloves garlic & 1 red onion : Essential for boosting the overall taste, they add depth, warmth, and character—making these potatoes completely irresistible.
With just a handful of simple ingredients, you end up with a golden, fragrant side dish that’s always a guaranteed crowd-pleaser at the table.
Good to KnowIf you’re making this recipe the traditional way, in a pan, using a non-stick skillet is highly recommended. It helps the potatoes brown evenly without sticking to the bottom and prevents them from breaking apart during cooking. |
Do the potatoes need to be pre-cooked?
No pre-cooking is needed. Unlike some sautéed potato recipes, pan-fried potatoes don’t require boiling in water beforehand, which is exactly what makes them so quick and easy to prepare.
The key is in the way you cut them :
- into cubes,
- in half,
- or into thin slices.
This size allows the potatoes to cook directly in a pan or food processor in about 15 to 25 minutes, developing a beautiful golden color and a perfectly crispy texture.
Which type of potato should you choose?
To make perfect pan-fried potatoes, choosing the right variety is key. Firm-fleshed potatoes are highly recommended, as they hold their shape beautifully during cooking, don’t fall apart, and deliver that ideal balance of crispy on the outside and tender on the inside.
Personally, I usually go for small red potatoes or new potatoes. They’re perfect for this type of cooking, especially when cut in half or into thick slices, and they consistently deliver a delicious, reliable result.
How to make Sautéed potatoes potatoes
- Start by thoroughly rinsing the potatoes under cold water to remove any dirt. Pat them dry, then cut them in half, into cubes, or into thin slices, depending on the texture you’re after. Keep in mind : the thinner the pieces, the faster—and crispier—they’ll cook.
- In a large pan, heat the olive oil, then add the butter. Let it melt gently over medium heat without browning; this creates a rich, flavorful base.
- Add the potatoes to the pan, ideally in a single layer. Let them sauté for about 5 minutes, resisting the urge to stir too much at first. This allows them to develop a beautiful golden crust before continuing the cooking process.
- Next, cover the pan and continue cooking for about 15 minutes over medium heat, stirring occasionally to ensure even cooking. The potatoes should become tender in the center while keeping a nice golden color on the outside.
- While they cook, peel the onion and slice it thinly, then finely chop the garlic. Once the potatoes are almost cooked, add the onion and garlic to the pan.
- Sprinkle with herbs—thyme, rosemary, or any herbs you prefer—and continue cooking for about 10 minutes, stirring regularly, until the potatoes are beautifully golden and the onion is soft and lightly caramelized.
- At the end of cooking, adjust the seasoning with salt and pepper to taste.
- Serve immediately, while still hot, as a delicious side dish alongside grilled meat or a summer barbecue.
Tips for perfect pan-fried potatoes
Don’t overcrowd the pan : the potatoes need space to brown properly. If the pan is too full, they’ll steam instead of turning crispy.
Stir occasionally, allowing the potatoes to stay in contact with the pan long enough to develop a beautiful golden crust.
Salt towards the end of cooking : this helps prevent the potatoes from releasing too much moisture and ensures a better texture.
What to serve with pan-fried potatoes?
The possibilities are endless. Pan-fried potatoes pair beautifully with :
- grilled meats,
- roast chicken,
- pan-fried fish,
- or a barbecue.
They’re also delicious served alongside a green salad for a simple, balanced, and satisfying meal.
Can these potatoes be stored?
Yes, these potatoes store very well. Once they’ve completely cooled, place them in an airtight container and keep them in the refrigerator. They’ll stay fresh for up to 4 days.
When it’s time to reheat them, skip the microwave—it tends to make them soft and soggy. Instead, reheat the potatoes in a pan with a small drizzle of oil over medium heat. This helps bring back their golden color and deliciously crispy texture.
Conclusion
Sautéed potatoes are the perfect example of simple, home-style cooking—generous, comforting, and made to be shared.
Easy to make, endlessly adaptable to personal tastes, and always a hit, they absolutely deserve a place among those essential, go-to recipes everyone should have memorized.
Crispy Sauteed Potatoes
Ingredients
- 2.2 lb firm-fleshed potatoes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 red onion
- 2 cloves garlic
- 1 sprig rosemary
- 2 sprigs thyme
- Salt
- Black pepper
Instructions
- Start by rinsing the potatoes, then cut them in half or into thin slices.
- In a large pan, melt the butter with the olive oil over medium heat.
- Add the potatoes and sauté for about 5 minutes.
- Cover the pan and continue cooking for about 15 minutes over medium heat, stirring occasionally.
- Peel and finely slice the red onion. Finely chop the garlic.
- Add the onion and garlic to the pan.
- Add the rosemary and thyme.
- Continue cooking for about 10 minutes, stirring regularly, until the potatoes are golden and tender.
- Season with salt and pepper to taste and serve hot.
