If you’re on the hunt for a simple yet incredibly flavorful side dish, the Crisp Sautéed Red Potatoes with Chives Recipe is one you’ll want to keep on speed dial. These little gems deliver a perfectly crispy golden crust with tender, fluffy insides, while fresh chives add a subtle pop of bright, oniony freshness. It’s comfort food that feels gourmet, and honestly, once you try this recipe, it’ll be a new favorite on your weeknight rotation or special occasion table.
Ingredients You’ll Need
Getting these potatoes just right is all about using straightforward, quality ingredients that each play a vital role. The creaminess of butter, earthiness of olive oil, and the fresh zing from chives work in harmony to create texture and flavor that’s simply irresistible.
- 1 1/2 lbs small red potatoes: Choose firm, bright-skinned potatoes cut into 3/4-inch pieces for the perfect balance of crispiness and tenderness.
- 1 Tbsp unsalted butter: Adds richness and helps achieve that golden-brown crust without overpowering flavor.
- 2 Tbsp olive oil: Enhances crispness and layers a subtle fruity note to the potatoes.
- Salt (preferably kosher or sea salt): Essential for seasoning and bringing out the potatoes’ natural sweetness.
- Black pepper (freshly ground): Adds a gentle kick that complements the savory notes perfectly.
- 2 Tbsp chives or green onion (chopped): Introduces a fresh, mild onion flavor and a pop of color right before serving.
How to Make Crisp Sautéed Red Potatoes with Chives Recipe
Step 1: Prepare the Pan and Potatoes
Start by heating a large skillet over medium heat and melt 1 tablespoon of butter together with 2 tablespoons of olive oil. This combination ensures a beautiful golden crust without burning. Once hot, arrange the red potato pieces cut-side-down in a single layer—this is key for maximum crispness. Leave them undisturbed for 8 to 10 minutes to let that irresistible golden crust form.
Step 2: Flip and Cover for Even Cooking
Carefully turn the potatoes over and cover the skillet. The cover traps steam, which helps cook the potatoes through while maintaining a crisp exterior. Cook for another 5 minutes, while listening for the sizzling and popping sounds that mean delicious crust development. Be cautious when lifting the lid because hot juices can splatter. Using a pan with taller sides helps prevent any kitchen surprises.
Step 3: Finish Cooking and Season
After the second side has browned, flip the potatoes once more, cover again, and cook for an additional 5 minutes or until you can pierce the potatoes with a knife easily. Remove the skillet from heat and immediately season with salt and freshly ground black pepper. Toss in the chopped chives to infuse that fresh, herby flavor. Before serving, sprinkle extra fresh chives on top to brighten up the dish visually and with flavor.
How to Serve Crisp Sautéed Red Potatoes with Chives Recipe
Garnishes
Simple garnishes like extra chopped chives or a light sprinkle of flaky sea salt elevate this dish to the next level. For a creamy touch, a dollop of sour cream or a drizzle of garlic-infused olive oil can add even more depth and richness.
Side Dishes
This recipe pairs wonderfully with grilled chicken, roasted vegetables, or even a hearty steak. It complements fresh, green salads and roasted meats alike, making it a versatile side for year-round meals.
Creative Ways to Present
Try serving the potatoes inside a rustic cast-iron skillet right from the stovetop to keep them warm and visually appealing. For a brunch twist, place them under a fried egg with a sprinkle of smoked paprika for a pop of color and flavor. You can even toss in some crispy bacon bits for an indulgent variation.
Make Ahead and Storage
Storing Leftovers
Let leftover potatoes cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. The crispiness might soften but reheating helps bring back that delightful texture.
Freezing
While freezing sautéed potatoes isn’t ideal because it can negatively affect texture, you can freeze them if necessary. Make sure the potatoes are fully cooled, spread on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Use within 1 month for best results.
Reheating
Reheat leftovers in a hot skillet with a splash of oil or butter to revive the crispiness. Avoid microwaving if possible as it tends to make potatoes soggy. A few minutes on medium-high heat is all you need.
FAQs
Can I use a different type of potato for this recipe?
Absolutely, but red potatoes are ideal because they hold their shape and crisp up beautifully. Yukon golds or fingerlings could work, but russets might fall apart due to their higher starch content.
How do I get the potatoes crispy without burning them?
Patience is key! Don’t move the potatoes too soon once in the pan. Using a mix of butter and olive oil helps regulate heat and add flavor while crisping the surface gently.
Can I prepare these potatoes vegan?
Yes! Simply swap the butter for an equal amount of olive oil or a plant-based margarine to keep that delicious crisp without dairy.
Why do I need to cover the skillet during cooking?
Covering traps steam which cooks the potatoes inside while the uncovered side maintains its crunch. It’s a balance that ensures tender insides and crispy outsides.
How fresh do the chives need to be?
Fresh chives are best for their vibrant color and bright flavor. Dried chives won’t give the same fresh punch and can’t replace the garnish that makes this recipe visually appealing.
Final Thoughts
I can’t recommend the Crisp Sautéed Red Potatoes with Chives Recipe enough for anyone craving a side that’s straightforward but bursting with flavor and texture. Its simplicity makes it approachable for cooks of all levels, yet the results are impressive enough to wow any guest. So grab some fresh red potatoes and chives, and get ready to fall in love with this dish all over again!
Print
Crisp Sautéed Red Potatoes with Chives Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
This Crisp Sautéed Red Potatoes recipe features golden, tender red potato pieces pan-cooked to perfection with butter, olive oil, and fresh chives. With a crispy crust and flavorful seasoning, it’s a quick and delicious side dish perfect for any meal.
Ingredients
Potatoes
- 1 1/2 lbs small red potatoes (cut in half or quartered to make 3/4-inch thick pieces)
Fats and Oils
- 1 Tbsp unsalted butter
- 2 Tbsp olive oil
Seasonings
- Salt (preferably kosher or sea salt, to taste, about 3/4 tsp)
- Black pepper (freshly ground, to taste, about 1/8 tsp)
- 2 Tbsp chives or green onion (chopped, plus more to garnish)
Instructions
- Heat the skillet and add fats: Warm a large skillet over medium heat, then add 1 tablespoon of unsalted butter and 2 tablespoons of olive oil. Allow the butter to melt fully and the mixture to get hot before proceeding.
- Arrange and cook the potatoes cut-side down: Place the halved or quartered red potatoes cut-side down in a single layer on the skillet. Let them cook uncovered and undisturbed for 8 to 10 minutes until a golden-brown crust forms on the bottom.
- Turn and cover to cook second side: Flip the potatoes to the other side, then cover the skillet with a lid. Cook for another 5 minutes, allowing the potatoes to brown on this side. Be cautious when lifting the lid, as hot juices can splatter.
- Final turn and cook until tender: Turn the potatoes again, cover, and cook for an additional 5 minutes or until the potatoes are easily pierced with a knife, signaling they are fully tender.
- Season and garnish: Remove the skillet from heat. Sprinkle the potatoes with salt and freshly ground black pepper (about 3/4 teaspoon salt and 1/8 teaspoon pepper). Toss with 2 tablespoons of chopped chives, and garnish with extra fresh chives before serving. Enjoy your crispy, sautéed red potatoes!
Notes
- Use kosher or sea salt for better flavor and texture.
- Be careful when lifting the lid to avoid splattering hot juices.
- A Dutch oven with taller walls may reduce splattering and be ideal for cooking these potatoes.
- Cut potatoes into uniform 3/4-inch pieces for even cooking.
- For extra crispiness, avoid overcrowding the pan.
