Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and foolproof. A quick boil, a hot pan, and a little oil are all I need to create perfectly crispy potatoes every time. They’re versatile enough for breakfast, lunch, or dinner, and I can switch up the flavors with herbs or spices depending on what I’m serving. They taste amazing with just a sprinkle of sea salt and a handful of fresh chives — simple comfort food at its best.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500 g (1.1 lb) Potatoes, Skins left on
3 tbsp Sunflower oil, See notes

To serve:
Sea salt flakes
Chopped chives

Directions

1. I start by boiling the potatoes in a large pan of water for around 20 minutes, or until a fork slides in easily.

2. I drain them and let them cool slightly so they’re easier to slice and don’t fall apart.

3. Once cooled, I slice the potatoes into 3–4 mm rounds.

4. I heat the sunflower oil in a large frying pan over medium-high heat.

5. I add the potato slices in a single layer (sometimes in two batches to avoid crowding the pan).

6. I cook for a few minutes on each side until they’re crisp, golden, and slightly blistered around the edges.

7. I sprinkle over sea salt flakes and chopped chives before serving immediately while hot and crunchy.

Servings and Timing

This recipe serves 4 people and takes about 5 minutes to prepare and 20 minutes to cook — a total of 25 minutes from start to finish. It’s a simple, satisfying side that works perfectly with almost any meal.

Variations

I sometimes fry the potatoes in duck fat or beef dripping for an even richer flavor. If I want to change things up, I toss in crushed garlic, rosemary, or paprika during the last few minutes of cooking. For a herby twist, parsley, thyme, or dill all work beautifully. I also like adding a squeeze of lemon or a drizzle of olive oil right before serving for a fresh finish.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I fry them again in a hot pan for a few minutes until crisp, or pop them in the air fryer for 5 minutes at 200°C (400°F). They can also be frozen — I spread them on a tray to freeze, then transfer them to a bag once solid. When I want to use them, I reheat straight from frozen in the pan until piping hot and crispy again.

FAQs

What type of potatoes are best?

Fluffy white potatoes like King Edwards, Roosters, or Maris Pipers give the best texture — crisp outside, fluffy inside.

Do I need to peel the potatoes?

No, I love leaving the skins on for extra texture and flavor.

Can I cook them straight from raw?

Parboiling helps achieve that perfect softness inside, but I can skip it if I slice them thinly and cook a bit longer.

What oil should I use?

Sunflower oil works best for a neutral flavor, but olive oil or animal fats give extra richness.

How do I stop them sticking to the pan?

I make sure the oil is hot before adding the potatoes and avoid moving them too soon so they crisp properly.

Can I make these in advance?

Yes, I can boil and slice the potatoes ahead of time, then fry them just before serving.

Can I use leftover cooked potatoes?

Absolutely — leftover boiled or roasted potatoes sauté beautifully and save time.

How do I keep them crispy?

I cook them in a single layer and avoid overcrowding the pan so they can crisp evenly.

Can I season them differently?

Yes, smoked paprika, garlic powder, or even curry spices work great for extra flavor.

Can I air fry them instead?

Definitely — I toss the parboiled slices in oil and air fry at 200°C (400°F) for about 15 minutes, shaking halfway through.

Conclusion

These Sautéed Potatoes are my go-to side dish for any meal — simple, quick, and unbelievably tasty. I love how they turn perfectly golden and crisp with minimal effort. Whether I serve them alongside grilled meat, fish, or eggs, they always steal the show. With just a few ingredients and a hot pan, I get restaurant-style results right at home — proof that the simplest recipes are often the best.