A skillet with crisp sautéed red potatoes and a wooden spoon

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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.

My husband and son couldn’t wait to eat them so I let my boys grab forks and enjoy these straight out of the pan with some good quality ketchup. They make a great side dish to beef, 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 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

Crisp Sautéed Red Potatoes

How to Make Sautéed Red Potatoes:

1. 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.

Crisp Sautéed Red Potatoes 1

Crisp Sautéed Red Potatoes-6

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 might have been a better choice to cook these.

Crisp Sautéed Red Potatoes-7

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.

Crisp Sautéed Red Potatoes 3

Crisp Sautéed Red Potatoes Recipe. @NatashasKitchen

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 a Lodge Cast Iron Skillet – Lodge is a US company that has been around for centuries! The skillets are not expensive 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. @NatashasKitchen

Natasha's Kitchen Cookbook

Crisp Sautéed Red Potatoes Recipe

4.80 from 20 votes
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
Cook Time: 20 minutes
Total Time: 25 minutes

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.
Course: Side Dish
Cuisine: American
Keyword: Sautéed Red Potatoes
Skill Level: Easy
Cost to Make: $

 

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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.

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Comments

  • Kristine S
    June 19, 2022

    These are excellent! I didn’t have any onions or chives, but I did have Penzy’s “Justice” seasoning which is similar in taste and I sprinkled it liberally on the potatoes and they were delicious. The potatoes were perfectly cooked and this side was a hit!

    Reply

    • Natasha's Kitchen
      June 20, 2022

      Hi Kristine, good to know that it turned out great using that substition. Thanks for sharing that with us!

      Reply

  • Christina Mest
    August 14, 2021

    I love this recipe. The one downside is you can’t fit many potatoes in a regular-sized pan because all of them have to touch bottom to fry. Would need a HUGE pan to make enough for my family of 5.

    Reply

  • Skylar
    June 20, 2021

    My mom used to make this and it was a fav growing up….minus the chives. But I want to make them with chives

    Reply

    • Natasha's Kitchen
      June 20, 2021

      I hope this becomes your new favorite recipe!

      Reply

  • Chris Whalen
    September 10, 2019

    Natasha,

    An excellent recipe all around. I made these last night with red potatoes I pulled out of my garden. The technique you described was perfect. Made then exactly as you described and they turned out wonderfully. Thank you for so many good recipes.

    Reply

    • Natashas Kitchen
      September 10, 2019

      You’re welcome! I’m so happy you enjoyed it, Chris!

      Reply

  • Natalia Stefanova
    July 23, 2019

    Fantastic recipe!

    Instead of butter, I used a generous spoon of high-quality ghee and it took the flavor to a whole new level.

    Thanks, Natasha!

    Reply

    • Natashas Kitchen
      July 23, 2019

      That’s so great! Thank you so much for sharing that with us Natalia! I’m so happy you enjoyed that!

      Reply

  • Nina Swanson
    July 30, 2018

    Delicious! Cooked exactly like you said! After it was done I sprinkled it with vegan Parmesan cheese (homemade – cashews, nutritional yeast, garlic salt) and it then made it out-of-this-world delicious!! Yum!

    Reply

    • Natashas Kitchen
      July 30, 2018

      Thank you for the great review Nina!

      Reply

    • Natalia Stefanova
      September 10, 2019

      That’s our favorite vegan Parmesan too. Yum!

      Reply

      • Natashas Kitchen
        September 10, 2019

        Thank you so much for sharing that with us! I’m so happy you enjoyed that.

        Reply

  • David
    February 10, 2018

    This has become my go-to for baby potatoes. So easy and tasty! Thanks

    Reply

    • Natasha's Kitchen
      February 10, 2018

      You’re welcome David! I’m happy to hear how much you enjoy the recipe. Thanks for sharing!

      Reply

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