Crisp Sautéed Red Potatoes Recipe

Name: Crisp Sautéed Red Potatoes Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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)

4.78 from 18 votes
60 comments

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

Crisp Sautéed Red Potatoes Recipe

4.78 from 18 votes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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.

Author: Natasha of NatashasKitchen.com

Course: Side Dish

Cuisine: American

Keyword: Sautéed Red Potatoes

Skill Level: Easy

Cost to Make: $3-$4

Servings: 4

Ingredients

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.

Nutrition Disclosure

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.