These perfectly Crispy Sauté Potatoes with Garlic are the perfect accompaniment to steak, fish, meatballs, or any creamy dishes. 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 other ways of making sautéed potatoes. Some versions sauté them without boiling which makes it more difficult to achieve crispy outside and fluffy inside potatoes. I prefer my version of pan-fried potatoes as it is quick & easy and full of flavor. 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 pan-fried cubed potatoes are super crispy and have a hint of garlic&rosemary flavour.
Ingredients and Substitutes
- Potatoes - 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 a good solid crispy potatoes, use a waxy potato such as Charlotte, Anya, fingerling potatoes or any type of red potatoes.
- Oil - I prefer using vegetable oil but you can also use canola oil, sunflower oil, rapeseed oil or peanut oil.
- Flavourings - My favourite flavourings for sautéed potatoes are garlic, rosemary and sea salt. You can adjust the amount to your taste or use other flavourings such as thyme, chilli 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 finishing.
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 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.
- Sauté the potatoes in a pan - 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.
Related Recipes
For more delicious potato dishes, why not try:
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, Inegol Kofte, Spicy Chicken Wings 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. If you want to saute your potatoes from raw, 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 the food in a pan with tossing it. This technique is cooking the food quickly in a small amount of fat over fairly high heat.
Top Tip 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.
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
- 1 Peeler
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.
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Did you make this recipe?
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