PERFECT SAUTéED POTATOES
A wonderful alternative to chips and so much simpler to prepare
Provided by Good Food team
Categories Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 2
Steps:
- Cut 1 kg waxy potatoes into chunks.
- Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
- If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
- Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
- Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
GARLIC HERB SKILLET POTATOES
Serve as a side dish for company or family. Sophisticated enough for an event, but easy enough for a weeknight dinner.
Provided by Beeaditude
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
- Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 39.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 32.4 mg, Sugar 1.4 g
SUMMER SAUTéED POTATOES
Lift your traditional roasties with lemon, bay, garlic and parsley for a versatile accompaniment with a crisp finish
Provided by James Martin
Categories Lunch, Side dish
Time 55m
Number Of Ingredients 7
Steps:
- Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
- Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you don't break them up.
- When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
SAUTéED POTATOES
Make and share this Sautéed Potatoes recipe from Food.com.
Provided by threeovens
Categories Potato
Time 1h
Yield 6 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes and place in a saucepan. Cover with water and cook until tender, about 30 minutes. Drain and let cool to touch. Peel potatoes and cut into slices. There should be about 6 cups.
- Heat oil and 2 tablespoons butter in a large skillet over medium heat. Add potatoes and season with salt and pepper to taste. Cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides. Add remaining tablespoon of butter. Add garlic and parsley.
- Toss and stir. Serve.
SAUTEED POTATOES IN LEMON & GARLIC
From The Popular Potato, Best Recipes (1989). I wanted to try something different with my fave vegetable. I ate it on its own, but I can see this along-side fish or chicken! I used smaller potatoes and cut them in wedges instead of using slices.
Provided by Steph_40135
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into thin slices, less than 1/4 inch.
- Cook in boiling water for 4 minutes; drain carefully and pat dry with paper towels.
- Heat oil and 3 Tbsp butter in a heavy-based frying pan.
- Add enough potatoes to cover the bottom of pan and cook, shaking pan so potatoes do not stick; continue until all potatoes are browned (if necessary, add more butter and oil).
- Combine remaining butter, lemon rind, and juice, parsley and garlic in a pan.
- Heat until butter turns a pale brown.
- Add potatoes and toss until potatoes are well coated.
DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
- Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
- Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.
SAUTEED POTATOES WITH GARLIC, THYME AND LEMON
These are a fairly quick and fresh tasting version of steak fries. These are based upon Julia Child's 'Pommes de terre sautees a l'ail'. She also suggests that you can use sage or rosemary in place of the thyme.
Provided by skat5762
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into quarters lengthwise.
- Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
- Remove garlic with slotted spoon.
- Oil should be quite hot, but not smoking.
- Add potatoes and let sit over moderately high heat for about 2 minutes.
- Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
- Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
- Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
- Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
- *Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
- *(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
- Remove from pan with slotted spoon to paper bag.
- Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.
SAUTEED POTATOES WITH ONIONS AND GARLIC
Provided by Pierre Franey
Categories easy, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place potatoes, unpeeled, in a saucepan with water to cover and salt.
- Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into 1/4-inch slices.
- Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.
- Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 461 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED POTATOES WITH GARLIC
Steps:
- Put the potatoes in a kettle and add cold water to cover and salt to taste. Bring to a boil and cook about 20 minutes, or until the potatoes are tender. Drain.
- Peel the potatoes and cut them crosswise into slices a quarter of an inch thick.
- Heat the oil in a skillet; when it is quite hot, add the potato slices and garlic. Cook, shaking the skillet and stirring gently to redistribute the slices so that they brown evenly, for 10 minutes or until all the slices are browned on both sides.
- Add the butter and parsley and toss to blend.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 426 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED POTATOES
Make and share this Sauteed Potatoes recipe from Food.com.
Provided by southern_gal12000
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put un-peeled potatoes in a pot, add water to cover and add salt to taste.
- Bring to a boil and simmer 20 minutes or until tender.
- Drain potatoes and cool.
- Peel and cut into 1/4 inches thick slices.
- Heat the oil and 1 tablespoons of butter in iron skillet.
- Add potatoes, salt and pepper to taste.
- Cook, stirring and tossing gently for 8-10 minutes or until nicley browned and crisp.
- Add remaining butter and let melt. Sprinkle with garlic and parsley. Stir and toss gently and serve.
Nutrition Facts : Calories 228.3, Fat 11, SaturatedFat 4.5, Cholesterol 15.3, Sodium 52.2, Carbohydrate 30, Fiber 3.8, Sugar 1.4, Protein 3.6
SAUTEED GARLIC POTATOES
Garlic cloves are sauteed whole with the potatoes. Then they are removed, mashed with lemon juice and added back to the pan. Be sure to use a nonstick skillet.
Provided by Lorac
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large non stick frying pan.
- Add potatoes and saute over medium heat until golden brown, about 10 minutes.
- Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
- Remove garlic, peel, place in a small bowl and crush.
- Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
- Spoon into a serving dish and top with chives and parsley.
SAUTEED POTATOES
The great sauteed potatoes for a weekly dinner side.These are perfect with my stuffed chicken breast recipe.Try it!
Provided by Azara
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- cut the potatoes up into equal chunks and then bring a pan of water to a boil and cook for approx 2-3 mins. Drain the potatoes out onto some kitchen towel.
- get a large pan and heat it on the hob.Add enough oil to cover the bottom of the pan but not to much that it deep-fries.Get some kitchen towel ready and add the potatoes so that they cover the bottom of the pan in a single layer.
- Cook for 2-3 mins but only stir them when the bottom of the potatoes start to brown.Note- do not stir the potatoes too often as you want to get an even dark brown crisp colour.
- Drain the potatoes on some kitchen towel and serve.This recipe is perfect with my stuffed chicken breast recipe.Try it!
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