Crispy Sauté Potatoes with Garlic

5 from 6 votes

These crispy sautéed potatoes are extremely easy to make on the stove and are a snap to make.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Side Dish, Snack

Cuisine: French, Western

Diet: Gluten Free, Vegan

Servings: portion

Calories: 309kcal

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.

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.