Here’s a simple and delicious way to make sautéed potatoes—crispy on the outside, tender on the inside, and perfect as a side dish.
Ingredients:
- 2 lbs potatoes (Yukon Gold or red potatoes work best)
- 3 tbsp olive oil or butter (or a mix)
- 1 small onion, finely chopped (optional)
- 2–3 cloves garlic, minced (optional)
- Salt and black pepper to taste
- Fresh herbs like parsley, thyme, or rosemary (optional)
Instructions:
- Prep the potatoes
- Wash and peel (optional) the potatoes. Cut them into small, even cubes or thin slices so they cook evenly.
- Parboil (optional for extra tenderness)
- Boil the potatoes in salted water for 5 minutes, then drain. This step helps them cook faster and get crispier when sautéed.
- Heat the pan
- Heat olive oil or butter in a large skillet over medium heat.
- Cook the potatoes
- Add the potatoes in a single layer. Avoid overcrowding the pan. Let them cook undisturbed for 3–5 minutes until golden brown, then stir occasionally to brown all sides evenly (about 15–20 minutes total).
- Add aromatics
- If using onions, add them about halfway through cooking. Garlic can be added in the last 2 minutes to prevent burning.
- Season and serve
- Season with salt, pepper, and fresh herbs. Serve hot as a side dish with breakfast, lunch, or dinner.
If you want, I can also give you a Southern-style version with paprika and bacon that would pair perfectly with shrimp. Do you want me to do that?
