These amazingly crispy Sauteed Potatoes are so easy to make and pair perfectly with any main course! They taste incredible for very little effort, so they're great for even quick weeknight meals.
Serve as a tasty side dish or make them for an afternoon snack, or even use them in a breakfast casserole for special events! However you enjoy these potatoes, you'll love the simple preparation and foolproof results.
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🩵 About This Recipe
These crispy sauteed potatoes are easy to make on the stove top. This versatile side dish pairs perfectly with any entree, and you can adjust the seasoning however you'd like.
Best of all, there's no need to boil these potatoes first! Cooking them in a covered pan means the bottom gets crispy and delicious and the potatoes still soften perfectly as they saute.
This is a fantastic side dish, and one of the best ways to prepare potatoes without using an oven. If you love flavorful potato sides, you might also like Wasabi Mashed Potatoes or Skin on Fries!
What readers are saying...
These potatoes came out super crispy! Keeping them still in the pan and allowing them to brown up really helped!
- Alison
🧂 Gather Your Ingredients
- potatoes - Yukon Gold, Maris Piper, or Desiree are the best potato varieties.
- olive oil - Makes the potatoes really crispy.
- seasoning - Salt, black pepper, paprika, and garlic powder add fantastic flavor. Or simply use your favorite spices and herbs!
🔪 Let's Make Sauteed Potatoes!
(Or click here to jump right to the recipe card with measurements!)
Season Potatoes
Heat up olive oil in a frying pan over medium heat. Add the potatoes and season well on all sides. Leave them to cook, covered with a lid, for about 10 minutes, or until they are golden and crispy on the bottom.
Sautee
Turn the potatoes and allow them to sear on the other side for a further 10 minutes or until they are crispy on the surface and soft throughout.
💡 Expert Tips and Tricks
- Avoid turning or moving the potatoes unnecessarily. You have to leave them alone to allow them to crisp up. First sautee, then rest!
- Don't leave the potatoes unattended. They can go from crispy to burned really fast!
- If you don't have a lid to cover the potatoes, you can use a baking sheet or aluminum foil instead.
- If you cut the potatoes into very small pieces, they will cook faster. Larger pieces will require a longer cooking time.
- Make sure to dice the potatoes into similar sized chunks to ensure an even cooking result.
- Garnish the potatoes with lemon juice, chopped herbs, or Parmesan cheese for added flavor.
- Serve the sauteed potatoes immediately while they are still hot and crispy.
❔ FAQs
It's better to sautee potatoes in oil. This is because butter is more likely to burn and can leave the potatoes with an odd flavor. If you like the flavor of butter on potatoes, you can add a little butter toward the end of the cooking time instead.
No, I don't recommend freezing the potatoes after they are cooked. The potatoes will lose their texture when frozen and become mushy after they are thawed.
If your potatoes take longer to cook than the recipe states, you might not have cut them small enough, OR you may have overcrowded your pan. If they cook too quickly, your heat may be too high or the potatoes might be too small. Look for a golden surface to indicate doneness, and a fork should be able to easily pierce the potatoes.
📝 Substitutions and Variations
- Slice the potatoes into thin discs to make them extra crispy.
- Feel free to adjust the seasoning. Dried herbs, taco seasoning, ranch seasoning mix, french fry seasoning, Cajun seasoning, cumin, and chili powder are excellent options that all taste great on potatoes.
- To make cheesy potatoes, you can cover the sauteed potatoes with shredded cheese. Cover with a lid and cook for a few minutes until the cheese has melted.
- Prefer softer potatoes? Reduce the cooking time to make the sauteed potatoes less crispy.
Kristin's Kitchen Tip
Be sure to cut the potatoes into evenly sized pieces so they all cook at the same rate!
🥡 Storage and Reheating
Transfer leftover potatoes to an airtight container and store in the refrigerator for 3 to 4 days. I recommend reheating in a skillet over medium or medium-high heat. A dry skillet or a lightly oiled one both work fine. You can also microwave if you're in a hurry, but they might turn out a big soft or soggy.
See the FAQs for an explanation regarding why freezing your leftovers isn't a great idea!
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🍴 What To Serve With This Dish
Sauteed potatoes are the perfect side dish for any meal. Pair them with your favorite entree like Chicken Fried Steak (Baked), Crock Pot Beef and Broccoli, or Air Fryer Chicken Wings.
They are also great to serve as breakfast potatoes, maybe with Bacon Breakfast Casserole or Chorizo Baked Eggs.
😋 More Potato Recipes You'll Love
- Mashed Potatoes and Parsnips - Easy and delicious potato side dish.
- Air Fryer Potato Wedges - Amazing crispy wedges are perfect for any meal.
- Instant Pot "Baked" Potatoes - The best way to bake potatoes without using an oven.
- Roasted Potato Medley - Mixed roasted potatoes served with nuts and cranberries.
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How Long to Saute Potatoes
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📋 Recipe Card
Crispy Sauteed Potatoes (No Boiling Required)
Equipment
- Frying Pan
Ingredients
- 1 pound potatoes (Yukon gold, Desiree or Maris Piper)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
- Wash the potatoes, and dice them into ½-inch thick cubes.1 pound potatoes
- Heat up olive oil in a frying pan over medium heat. Add the potatoes to the frying pan, along with the seasoning. Stir to coat the potatoes evenly with oil and spices.½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon paprika, ¼ teaspoon garlic powder, 2 tablespoons olive oil
- Cover the potatoes with a lid or aluminum foil. Leave them to cook for about 10 minutes, or until they are golden brown on the bottom.
- Flip the potatoes, and allow them to fry until they are golden on the other side, and soft enough to easily pierce with a fork, about 10 minutes.
- Serve the sauteed potatoes immediately while they are warm and crispy.
Notes
Prep Tips:
- Cut the potatoes into pieces that are roughly the same size so they cook evenly. The ½-inch size is especially helpful for getting them cooked through without boiling first.
- Keep an eye on the pan as the potatoes cook because they can go from nicely browned to burned fairly quickly.
- Avoid overcrowding the pan if you're making a larger batch. The potatoes need good contact with the hot pan to develop those crispy edges.
- Have a fork handy toward the end of cooking so you can check that the centers are tender before serving.
Variations:
- Change up the seasoning with your favorite spices, dried herbs, or seasoning blends. Italian seasoning, Cajun seasoning, rosemary, or thyme would all work well.
- Add Parmesan cheese during the last few minutes of cooking for a savory, cheesy finish.
- Sprinkle with chopped fresh herbs such as parsley or chives just before serving.
- Add a squeeze of lemon juice for a bright contrast to the crispy, savory potatoes.
- For a richer version, top with a little melted cheese or a sprinkle of chopped nuts.
Serving Suggestions:
- Serve these alongside grilled or roasted chicken, steak, pork, or fish.
- They're a great breakfast or brunch side with eggs, bacon, or sausage.
- Add them to a bowl with scrambled eggs and vegetables for an easy breakfast-for-dinner meal.
- Serve them straight from the pan while they're warm and crispy, when their texture is at its best.
Storage:
- Store leftover potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Reheat them in a skillet over medium heat to help bring back some of their crispiness. A toaster oven or air fryer also works well.
- These potatoes are best enjoyed fresh, since they will naturally lose some of their crisp texture after refrigeration.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in August 2021, and was republished with tips, step by step photos, and a recipe change in October 2026.
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Bella says
They were delish! Just like my moms recipe but I think they were better. 🙂 We will be making them again.
Kristin King says
So great to hear that! Enjoy!
Beth says
These sautéed potatoes sound amazing and so very delicious! My family and I are big fans of potatoes, so excited to make these potatoes as our side for dinner tonight!
Alison says
Thanks for the tips! These potatoes came out super crispy! Keeping them still in the pan and allowing them to brown up really helped!
Shashi says
I simply adore potatoes! They are my comfort food of choice and I cannot wait to try out your version!
kushigalu says
Love potatoes in any form. This looks amazingly delicious. Thanks for sharing
Cate says
Looks like the perfect addition to breakfast! Yum!