This post may contain affiliate links. Read my disclosure policy.
I love new babyred potatoes. They’re simple to prepare and you don’t need much to make them delicious. You don’t even needto bother with peeling the skin. Actually the thin skins are delicious; crisp with a sprinkling of course salt. Mmmm.
My husband and son couldn’t wait to eat them so Ilet my boys grab forks and enjoythesestraight out of the pan with some good quality ketchup. They make a great side dish tobeef, chicken, or any kind of meat, really. I hope you love these taters!
Ingredients for Pan Fried Baby Red Potatoes:
1 1/2 lbs small red potatoes (cut in half or quartered to make 3/4-inch thick pieces)
1 Tbsp unsalted butter
2 Tbspolive oil
Salt (preferably kosher or sea salt), to taste
Black pepper (freshly ground), to taste
2Tbsp chives or green onion, chopped, plus more to garnish
How to MakeSautéedRed Potatoes:
1. Heat a largeskillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
2. Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you’ll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter.
Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls mighthave been a better choice to cook these.
3. Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt (I used about 3/4 tsp salt) & pepper (I used about 1/8 tsp pepper) toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.
P.S. If you don’t have a cast iron skillet, you should get one! They are non-stick and they cook food evenly. You can use them on the stove top, in the oven, on a grill and even over a camp fire!
The one I have is aLodge Cast Iron Skillet– Lodge is a US company that has been around for centuries! The skillets are notexpensive either and they can last you a lifetime (no one paid me to say that). I’m getting my mom one for Mother’s day.
Crisp Sautéed Red Potatoes Recipe
Author: Natasha of NatashasKitchen.com
I love new baby red potatoes. They're simple to prepare and you don't need much to make them delicious. You don't even need to bother with peeling the skin. Actually the thin skins are delicious; crisp with a sprinkling of course salt. Mmmm.
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
Ingredients
Servings: 4
- 1 1/2 lbs small red potatoes, cut in half or quartered to make 3/4-inch thick pieces
- 1 Tbsp unsalted butter
- 2 Tbsp olive oil
- Salt, preferably kosher or sea salt, to taste
- Black pepper, freshly ground, to taste
- 2 Tbsp chives or green onion, chopped, plus more to garnish
Instructions
Heat a large skillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you'll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter. Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls might have been a better choice to cook these.
Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt & pepper (I used about 3/4 tsp salt and 1/8 tsp pepper), toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.
- Full Nutrition Label
- Nutrition Disclosure
Course: Side Dish
Cuisine: American
Keyword: Sautéed Red Potatoes
Skill Level: Easy
Cost to Make: $
I’m so ready for garden grown goodness! Do you keep a garden? What kind of foods do you grow?
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
It takes about 20 minutes for the potatoes to be tender (which is about the same amount of time it would take for the water to come up to a boil and for the potatoes to cook in it, therefore there's no need to incorporate boiling into the process).
Should you boil potatoes before you fry them? ›
A properly made fry must hit the oil twice--once at a lower temperature, and then again at 350 degrees Fahrenheit--to get the perfect creamy interior and crunchy exterior. Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil.
Why does vinegar make potatoes crispy? ›
The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.
Should you soak potatoes before sauteing? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
What happens if you don't soak potatoes before cooking? ›
A: First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.
Why won't my fried potatoes get crispy? ›
This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
How long should I boil potatoes before pan frying? ›
The second thing you can do is par-cook your potatoes. Boil your cut potatoes in a pot of salted water for about 5 minutes, just until they begin to soften and become slightly translucent. Remove them from the water and let them air dry on paper towels.
How long should you parboil potatoes for? ›
A general rule of thumb is to parboil potatoes until they are fork-tender but not falling apart, this can range anywhere from 15 minutes for small potatoes to 25-30 minutes for large whole potatoes.
How long do potatoes need to sit in water before frying? ›
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
What does apple cider vinegar do to potatoes? ›
Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape. Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.
I love it when cooking involves a bit of a science experiment. In this case, research suggested adding baking soda to the pot when parboiling potatoes; having water of higher alkalinity than usual helps the outside edges of the potatoes break down more, opening up the possibility of a crisper outside texture.
Does rinsing potatoes make them Crispier? ›
By rinsing off the excess starch, you can achieve a better balance and control over the browning process, resulting in evenly cooked and beautifully golden fries. Another advantage of rinsing the potatoes is that the cold water makes the potato cells firmer, leading to crispier fries when fried.
What are red potatoes good for? ›
Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.
Should you put salt in water when soaking potatoes? ›
Why use salt water for soaking potatoes? There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.
Should you rinse potatoes before pan frying? ›
How to Pan Fry Potatoes
- Prep the Potatoes. Peel potatoes, then rinse and lightly dry in a clean kitchen towel. ...
- Cook Potatoes in Olive Oil and Butter. Heat a large nonstick skillet over medium-high heat. ...
- Keep Cooking Until Golden and Crisp.
Steam the potatoes instead of boiling
Why? You're only waiting for a small amount of water to boil, not a whole pot. So the next time you're prepping potatoes for another dish or just softening them on their own, try steaming them instead of boiling.
How do you soften potatoes before pan frying? ›
Bring to a boil over high; boil 5 minutes. Drain; spread potatoes in a single layer on baking sheet lined with paper towels. Let stand 10 minutes. Heat oil in a large nonstick skillet over medium-high until shimmering.
Should you boil potatoes first? ›
While you can wait for the water to boil before adding in the potatoes, they will cook more evenly if you add them to the pot while the water is cold. Potatoes added to boiling water can turn out mushy on the outside and tough on the inside.
What happens if you don't dry potatoes before frying? ›
Soaking may create a healthier and crispier fry
Once fries are scooped out of the water, it's essential to thoroughly pat them dry, or they'll wind up limp instead of crisp, thus defeating the whole purpose.
– Lodge is a US company that has been around for centuries! The skillets are notexpensive either and they can last you a lifetime (no one paid me to say that). I’m getting my mom one for Mother’s day.
