These perfectly Crispy Sauté Potatoes with Garlic are the perfect accompaniment to steak, fish, meatballs, or any creamy dish. It takes less than half an hour to make and is full of flavor thanks to garlic and rosemary. You can serve them as a side dish or have them as a snack. The leftovers are perfect for making an egg casserole for breakfast.
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There are many ways of making sautéed potatoes. Some versions sauté them without boiling which makes it more difficult to achieve crispy outside and fluffy inside potatoes.
If you want to tweak the recipe, you can slice the potatoes instead of cutting them into cubes. You can also use different flavorings such as thyme, smoked paprika, freshly ground black pepper or caraway seeds.
Why This Recipe Works?
- This recipe is quick&easy with step-by-step pictures and instructions.
- You can serve these pan-sautéed potatoes with almost anything.
- All you need is a few pantry ingredients you might already have in hand.
- They are perfect to serve as a side dish, as a breakfast item, or as a snack.
- These French-style saute potatoes are super crispy with a fluffy inside and have a hint of garlic&rosemary flavor.
Ingredients and Substitutes
Which Potatoes To Use
I use floury potatoes such as King Edward, Maris Piper, Russet, or Rooster as I like my sauté potatoes flaky inside with crispy edges.
If you want to achieve good solid crispy potatoes, use a waxy potato such as Charlotte, Anya, fingerling potatoes, or any type of red potato.
Add Some Flavour to Your Sauté Potatoes
My favorite flavorings for sautéed potatoes are garlic, rosemary, and sea salt. You can adjust the amount to your taste or use other flavorings such as thyme, chili flakes, smoked paprika, cajun spices, or freshly ground black pepper.
Or sprinkle some grated Parmesan cheese when it's still warm along with some truffle shavings for a more luxurious finish.
I prefer using vegetable oil but you can also use canola oil, sunflower oil, rapeseed oil, or peanut oil.
Step-by-Step Instructions
Making these delicious French-style sauté potatoes is quite simple. However, to achieve the best results, you need to follow a few simple steps and tips:
Parboil the Potatoes
Peel and cut your potatoes into 1 - 1½ cm cubes.
Fill a saucepan with cold water and add the potatoes. Place the saucepan on medium heat and bring to a boil.
Cook the potatoes for 6-7 minutes or until almost cooked. Drain and leave the potatoes on a colander to get rid of the excess water. You can make this step a couple of hours in advance.
Sauté the Potatoes
When ready to serve, heat the oil in a large heavy-based nonstick frying pan. Add the whole garlic and rosemary to the oil along with the potatoes in a single layer. Avoid overcrowding the pan. Make it in two batches if necessary. If making it in two batches, use half of the oil, one rosemary, and garlic at each time.
Cook the cubed potatoes for 7-8 mins, flipping them frequently until they are golden and crispy. Place the potatoes on a plate and sprinkle on some sea salt.
Keep warm until you sauté the second batch of potatoes. Remove the rosemary and garlic before serving.
Top Tips From the Chef
- Start parboiling the potatoes in cold water and let them gently simmer until almost cooked but don't let them fall apart.
- Let the potatoes totally dry before frying them to avoid mushy potatoes.
- Don't overload the pan, make sure the potatoes are placed in one layer and are not in contact.
- Avoid turning or moving the potatoes during the first few minutes, until they start crisping on the edges.
Recipe FAQs
You can serve them with almost everything you would serve with roasted or mashed potatoes. A few to name:
Dutch Oven Roast Chicken, Baked Prawn (Karides Guvec), Moules Mariniere (Mussels Marinara), Lamb Shish Kebab, Slow Cooked Lamb Shoulder, Inegol Kofte, Spicy Chicken Wings, Turkey Shepherd's Pie, Slow Roasted Turkey Leg (With Gravy), Individual Salmon en Croute, Easy Air Fryer Hamburgers, and Shish Tawook (Turkish Chicken Kebab).
Although the best way to sauté the potatoes is to parboil beforehand, it is also possible to sauté them without boiling them. If you want to saute your potatoes without parboiling, you need to slice the potatoes very thin (around ½ cm thick) and use neutral-tasting cooking oil with a high smoking point.
Sauté comes from the French verb "sauter" which means "to jump". It is the name of the method of cooking food in a pan by tossing it. This technique is cooking the food quickly in a small amount of fat over fairly high heat.
Related Recipes
For more delicious potato dishes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these perfectly crispy Sauté Potatoes as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
Crispy Sauté Potatoes with Garlic
Equipment
Ingredients
- 750 g potatoes
- 2 cloves garlic
- 2 stalks rosemary
- ⅓ cup vegetable or sunflower oil
- 1 tablespoon sea salt
Instructions
- Peel and cut your potatoes in 1 - 1½ cm cubes.
- Fill a saucepan with cold water and add the potatoes in.
- Place the saucepan on medium heat and bring to a boil.
- Cook the potatoes for 6-7 minutes or until almost cooked.
- Drain and leave the potatoes on a colander to get rid of the excess water. You can make this step a couple of hours in advance.
- When ready to serve, heat the oil in a large heavy-based nonstick frying pan.
- Add the whole garlic and rosemary to the oil along with the potatoes in a single layer. Avoid overcrowding the pan. Make it in two batches if necessary. If making it in two batches, use half of the oil, one rosemary, and garlic at each time.
- Cook the cubed potatoes for 7-8 mins, flipping them frequently until they are golden and crispy.
- Place the potatoes on a plate and sprinkle on some sea salt. Keep warm until you sauté the second batch of potatoes. Remove the rosemary and garlic before serving.
Notes
- Start parboiling the potatoes in cold water and let them gently simmer until almost cooked but don't let them fall apart.
- Let the potatoes totally dry before frying them to avoid mushy potatoes.
- Don't overload the pan, make sure the potatoes are placed in one layer and are not in contact.
- Use floury potatoes such as King Edward, Maris Piper, Russet, or Rooster if you want your sauté potatoes flaky inside with crispy edges.
- If you want to achieve good solid crispy potatoes, use a waxy potato such as Charlotte, Anya, fingerling potatoes, or any type of red potatoes.
- You can serve saute potatoes with almost everything you would serve with roasted or mashed potatoes.
- Avoid turning or moving the potatoes during the first few minutes, until they start crisping on the edges.
Nutrition
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Tasha
Love this recipe. These potatoes are amazing and crispy. I will definitely be making these again.
Dilay
Simply absolutely delicious.
Sasha
I love these potatoes, they’re super crispy and the garlic flavour is wonderful.
Ivette
I’d never tried this before, but was absolutely delighted with how they turned out. A great alternative way of serving potatoes.