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
Scale
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.
