Golden Sautéed Potatoes

Name: Golden Sautéed Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg Yukon Gold potatoes (peeled and diced into 2 cm cubes); 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground); 2 tablespoons fresh parsley (chopped, for garnish)

35 min 4 servings Easy

All Recipes

Crispy on the outside and tender on the inside, these sautéed potatoes are the perfect side dish for any meal.

Prep

10 min

Cook

25 min

Total

35 min

Servings

Difficulty

Easy

Pommes de terre rissolees, or golden sautéed potatoes, are a classic side dish that can elevate any meal. Originating from French cuisine, this dish is known for its crispy golden crust and soft, creamy interior. These potatoes are versatile and can be enjoyed at breakfast, lunch, or dinner. They pair wonderfully with eggs in the morning or can be served alongside a hearty meat dish in the evening. The key to perfect sautéed potatoes lies in achieving the right balance of texture and flavour.

Instructions

Prepare the potatoes

Peel and dice the Yukon Gold potatoes into 2 cm cubes.

Pro tip: Ensure all pieces are roughly the same size for even cooking.

Parboil the potatoes

Place the potato cubes in a pot of salted water. Bring to a boil and cook for 5 minutes until slightly tender. Drain and let them steam dry.

Pro tip: Parboiling helps reduce overall cooking time and ensures a tender interior.

Heat the skillet

In a large, heavy-bottomed skillet, heat the olive oil and butter over medium-high heat until the butter is melted and foaming.

Pro tip: A heavy-bottomed skillet helps distribute heat evenly for better browning.

Sauté the potatoes

Add the potatoes to the skillet in a single layer. Cook without stirring for about 5 minutes until the bottoms are golden brown.

Pro tip: Avoid overcrowding the pan to ensure crispiness.

Flip and season

Carefully flip the potatoes and season with salt and pepper. Continue cooking, stirring occasionally, for another 10-15 minutes until all sides are golden.

Pro tip: Adjust seasonings to your taste before serving.

Garnish and serve

Remove from heat and garnish with fresh parsley. Serve immediately.

Pro tip: Chopped chives can also be used as a garnish for a different flavour profile.

💡

Tips & Tricks

Choose waxy potatoes like Yukon Gold or Red potatoes to hold their shape.
Parboil potatoes to reduce cooking time and ensure tenderness.
Use a heavy-bottomed skillet for even browning.
Season generously with salt and pepper for best flavour.

Frequently Asked Questions

What are pommes de terre rissolees?

Pommes de terre rissolees are French sautéed potatoes, crispy on the outside and soft inside.

Can I use a different type of potato?

Yes, waxy potatoes like Red or new potatoes work well as they hold their shape during cooking.

How do I make my potatoes crispy?

Ensure the potatoes are dry before sautéing and use a hot skillet with enough oil and butter.

Can I make these ahead of time?

You can parboil the potatoes ahead and store them in the fridge. Sauté just before serving.

Are sautéed potatoes good for breakfast?

Yes, they are a delicious breakfast side, especially when paired with eggs and bacon.

How long do leftovers last?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet.

Serving Suggestions

Serve your golden sautéed potatoes fresh from the skillet, garnished with chopped parsley for a touch of colour. They pair well with roasted meats or grilled fish and can also be enjoyed with a simple salad. To make ahead, parboil the potatoes and store them in the fridge. Finish sautéing just before serving to maintain their crispy texture. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a hot skillet.

Nutrition per serving

250

Calories

Protein

12g

Fat

Baker's Potatoes are a classic French side dish made with layers of thinly sliced potatoes and onions baked in a savoury broth until tender.

Easy105 min

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