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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
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.
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 (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 a Lodge Cast Iron Skillet
Crisp Sautéed Red Potatoes Recipe
Ingredients
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.
I’m so ready for garden grown goodness! Do you keep a garden? What kind of foods do you grow?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I would say this is a great recipe I didn’t have any onion or chives, so I just use like a garlic an herb seasoning and I would say about four minutes for the second and third round would be a preferred time as five tends to be too long and they get a little overdone .
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!
Hi Kristine, good to know that it turned out great using that substition. Thanks for sharing that with us!
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.
Hi Christina, we used this 10-inch Lodge Cast Iron Skillet and it worked great for a family of 4.
My mom used to make this and it was a fav growing up….minus the chives. But I want to make them with chives
I hope this becomes your new favorite recipe!
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.
You’re welcome! I’m so happy you enjoyed it, Chris!
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!
That’s so great! Thank you so much for sharing that with us Natalia! I’m so happy you enjoyed that!
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!
Thank you for the great review Nina!
That’s our favorite vegan Parmesan too. Yum!
Thank you so much for sharing that with us! I’m so happy you enjoyed that.
This has become my go-to for baby potatoes. So easy and tasty! Thanks
You’re welcome David! I’m happy to hear how much you enjoy the recipe. Thanks for sharing!