Name: Classic Sautéed Potatoes
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 600 g waxy potatoes; 15 ml olive oil; 30 g unsalted butter; 10 g fresh parsley; 4 g sea salt

Equipment

Chef knife

Cutting board

Large skillet

or Cast iron pan

Spatula

Ingredients

4 servings

Main Ingredients

600 g waxy potatoes, cut into 1.5cm cubes
15 ml olive oil
30 g unsalted butter, room temperature
10 g fresh parsley, finely chopped
4 g sea salt

Nutrition (per serving)

175

Calories

Protein

19g

Carbs

10g

Fat

Fiber

Sugar

405mg

Sodium

Method

Using a chef knife and cutting board, wash and cut the potatoes into even 1.5 centimeter cubes, leaving the skin on for extra texture and nutrients. Pat them thoroughly dry with a clean kitchen towel.

Finely chop the fresh parsley leaves on the cutting board, discarding the tough lower stems.

Place a large skillet over medium-high heat. Add the olive oil and unsalted butter, heating until the butter melts and begins to foam lightly at around 180°C/350°F.

Add the diced potatoes to the skillet in a single even layer. Leave them completely undisturbed for 4 to 5 minutes to develop a crisp, golden crust on the bottom.

5mLook for: Golden brown crust forming on the bottom edges touching the pan

Toss the potatoes with a spatula and continue to sauté for another 10 to 12 minutes. Stir only occasionally, allowing them to brown evenly until they are deeply golden and easily pierced with a fork.

12mLook for: Deep golden brown color on all sidesFeel: Tender when pierced with a fork

Remove the skillet from the heat. Sprinkle the potatoes evenly with the sea salt and toss well with the spatula to distribute the seasoning.

Scatter the chopped parsley over the hot potatoes, tossing one final time so the residual heat gently wilts the herbs and releases their aromatic oils. Serve immediately.

Chef's Notes

Waxy potatoes like Yukon Gold, Charlotte, or red potatoes hold their shape perfectly during sautéing, unlike floury baking potatoes which tend to crumble and turn mushy in the pan.
Using a combination of olive oil and butter gives the best of both worlds: the oil raises the overall smoke point so the butter milk solids do not burn quickly, while the butter provides rich, complex flavor.
For the crispiest results, ensure the potato cubes are completely dry before they hit the hot fat. Excess surface moisture will immediately drop the pan temperature and cause steaming.
Leaving the potatoes undisturbed for the first 5 minutes is crucial. Patience allows the Maillard reaction to create that deeply savory, resilient crust before you attempt to flip them.