Crisp Sautéed Red Potatoes Recipe

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

4.56 from 9 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
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

  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.
  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.
  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 & 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.

 

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • Leah Turner
    October 29, 2017

    This recipe just worked great. I added a chopped shallot, fresh pressed garlic, oregano, and chopped green pepper. I didn’t have any chives so I had to skip it. I also used a non-stick pan on very low since I didn’t have a skillet… but I still followed the specific times and used a lid as noted in the recipe which worked great to get the skin crispy. Thanks!!! Reply

    • Natasha's Kitchen
      October 30, 2017

      My pleasure Leah! I’m glad you enjoy the recipe! Thanks for sharing! Reply

  • Sandra Hoffmann
    June 26, 2017

    I’ve made this recipe so many times and it always turns out delicious! Now I’m curious… Is it possible to use the same recipe but different types of potatoes (not red)? Reply

    • Natasha
      natashaskitchen
      June 26, 2017

      Hi Sandra, I think that would work fine, especially if it is another waxy potato like yukon gold. Reply

  • Steven
    November 8, 2016

    Thank you, for providing this simple and tasty recipe that allows me to quicken cook fresh potatoes to replace the frozen ones! Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      You are welcome Steven, I’m glad you like the recipe 😄. Reply

  • Dory
    February 10, 2016

    Same old story. Tired of coming up with new and interesting ideas for potatoes when I came across your recipe for crisp sautéed red potatoes. PERFECT!!! Had all the ingredients, followed recipe(except for cast iron pan…) and they were delicious!! Thanks!! Reply

    • Natasha
      natashaskitchen
      February 10, 2016

      Dory, thank you for such a nice review, I’m so happy you like them 😁. Reply

  • Melanie
    January 26, 2016

    Sorry Natasha, this recipe was a fail. I followed directions, and even used a cast iron skillet. After 8 minutes the potatoes were burning (medium heat). Then turning and covering them (twice!) caused them to be soggy (from the steam hitting the lid). I cannot understand how you can have crisp potatoes if they are covered during cooking. Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      It sounds like your stove was too hot. Not all stoves are created equal, some run hotter, some cooler. I suggest turning the heat down if they are browning too fast. The initial cooking undisturbed and uncovered helps release the steam so that when they are cooked, the skins are dry and crisp on the potatoes. Reply

  • Emmie
    January 25, 2016

    Hello Natasha,

    This looks delicious. However, I wanted to know whether we can attain the same crispy taste if we had baked them instead of using a skillet. And if we can bake them, how hot should the oven be? Please and thanks. Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      Emmie, when I’m looking for crisp, oven roasted potatoes, I use this recipeReply

  • melissa d
    February 1, 2015

    Will these turn out with just a stainless steel skillet or pan? I plan to get a cast iron but don’t have one now. Reply

    • Natasha
      natashaskitchen
      February 1, 2015

      It will work out but it may stick more with a stainless steel pan. Do you have good ones that are fairly non-stick? Reply

  • September 23, 2014

    Love the pictures, Natasha! We cook these at least once a week out on the grill in a Lodge cast Iron skillet and sprinkle a little fresh rosemary and sea salt on them right before serving. Simple, easy, and delicious! Reply

    • Natasha
      natashaskitchen
      September 23, 2014

      Thank you! 🙂 I hadn’t though to put my cast iron skillet on the grill. That’s a great idea! 🙂 Reply

  • May 16, 2014

    Natasha! So gorgeous!!! It’s a cross between classic baby reds and Russian Zharenaya katroshka 🙂 Reply

    • Natasha
      natashaskitchen
      May 16, 2014

      Thanks Mila 🙂 Reply

  • Angelina
    May 3, 2014

    Natasha, I enjoy your blog, I made so many of your recipes! My husband said you should quit nursing and open your own restaurant, because the food is so good! Reply

    • Natasha
      natashaskitchen
      May 4, 2014

      Lol. I like where you’re going with this. I’m not sure I’d like having a restaurant though; maybe lets just call it a cookbook. 🙂 Reply

  • Julie
    May 3, 2014

    Love the way you changed your layout! Reply

    • Natasha
      natashaskitchen
      May 3, 2014

      Thank you Julie :). Reply

  • I am loving the new layout and the headbar that stuck at the top! and the color scheme goes perfectly with your logo! Good job! Reply

    • Natasha
      natashaskitchen
      May 3, 2014

      Thank you Marina ;), still working out little details here and there. Reply

  • Oksana
    May 3, 2014

    Aw, I wish you didn’t update your website. It is really hard to use it now on my mobile device – and I am always on your website looking for new recipes to try. Hopefully the format will not turn me away from your site! Reply

    • Natasha
      natashaskitchen
      May 3, 2014

      Oksana, thank you for bringing that to my attention. Site is still being updated for the mobile version, please check in a little bit. Reply

  • May 2, 2014

    These potatoes look so crispy and mouth watering! Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      Thank you Ami 🙂 They are exactly that 😉 Reply

  • KitKat
    May 2, 2014

    Mmmm…these look delicious-I also like that you present recipes with simple ingredients and simple instructions, that, however, ultimately have complex taste and texture and taste wonderfully-thank you for sharing! Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      Thank you so much for your sweet words. You’re so very welcome 🙂 Reply

  • May 2, 2014

    Those look so good! Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      Thank you Chloe, they taste even better :). Reply

  • Mmmm potatoes and butter….sigh of happiness! Most importantly, why have I never thought of making my potatoes in a skillet?! I love my cast iron skillet. I love potatoes. The combo is fabulous! Can’t wait to make these! Thanks for another weeknight fav! Reply

    • Natasha
      natashaskitchen
      May 1, 2014

      You are welcome Lindsey,its a fabulous combo indeed :). Reply

  • Lana
    May 1, 2014

    this looks delicious!! my hubbys favorite meal: sauteed potatoes. is that a cast iron skillet? Reply

    • Natasha
      natashaskitchen
      May 1, 2014

      Yes! I shared a little bit about the skillet in the middle of the post. It’s quickly becoming my favorite skillet. I only have one, but I want 10 more 😉 Reply

  • These potatoes look like a perfect weeknight side, Natasha! Love how golden and crispy they look! And oh, I’m so with you on anticipating fresh garden produce. — I just planted my spring veggies for the year! Reply

    • Natasha
      natashaskitchen
      May 1, 2014

      How fun! What did you plant? I’m always curious what folks are growing! Reply

      • I planted peas, radishes, onions, 2 kinds of lettuce, and spinach. Waiting for it to warm up a bit more, so we can get our summer veggies in! 🙂 Reply

        • Natasha
          natashaskitchen
          May 1, 2014

          Sounds like you’ll have some amazing salads this summer! Reply

  • Lina
    May 1, 2014

    We grow potatoes, squash, zucchini, tomatoes, snap peas, beets, strawberries, raspberries. I love homegrown veggies & fruits!! Reply

    • Natasha
      natashaskitchen
      May 1, 2014

      Nothing like picking fresh raspberries in the morning for breakfast, right? We also grow raspberries. Sounds like quite a garden! Reply

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