Sautéed Potatoes with Garlic

Crispy sautéed potatoes with garlic are a quick and easy side dish made with just a few simple ingredients. Perfect for weeknight dinners or holiday meals, these golden potatoes are pan-fried to perfection and packed with flavor. Learn how to get perfectly crispy edges and fluffy centers with this stovetop potato recipe that works with any main course.

Crispy on the outside, fluffy on the inside—these sautéed potatoes are infused with the irresistible flavor of garlic. Perfect as a side dish for just about any meal.

Ingredients

• 120 ml (½ cup) vegetable oil
• 3 medium floury potatoes (approx. 700 g / 1.5 lbs), such as Maris Piper, peeled and cut into 1-inch chunks
• ½ tsp salt
• ½ tsp ground black pepper
• 1 large garlic clove, peeled and finely minced

Instructions

1. Parboil the potatoes:
   Place the potato chunks in a large saucepan and cover with cold water. Bring to a boil, then simmer for 5 minutes.
2. Drain and fluff:
   Turn off the heat, drain the water, and gently shake the pan to roughen the edges of the potatoes—this helps create a crispier texture when frying.
3. Fry the potatoes:
   In a large frying pan, heat the vegetable oil over high heat. Add the potatoes and sauté for about 5 minutes, turning frequently, until they are just lightly browned.
4. Season and crisp:
   Sprinkle in the salt and black pepper. Continue cooking for another 5 minutes, turning often, until the potatoes are golden brown and crisp on the outside.
5. Add the garlic:
   Turn off the heat and let the pan cool for about 30 seconds. Stir in the minced garlic and toss the potatoes to coat evenly. The residual heat will gently cook the garlic, infusing the dish without burning it.
6. Serve:
   Transfer to a serving dish and enjoy immediately.

Tips

• Use floury potatoes like Maris Piper, Russets, or King Edward for the best texture.
• Don’t skip the fluffing step—it helps create extra-crispy edges.
• Let the pan cool slightly before adding garlic to avoid bitterness from burning.

Variations and Substitutions

• Oil: Swap vegetable oil for duck fat or olive oil for a richer flavor.
• Herbs: Add fresh rosemary, thyme, or parsley for an herby twist.
• Spicy kick: Sprinkle in a pinch of chili flakes with the garlic for heat.
• Garlic alternative: Use garlic powder for a milder flavor or roasted garlic for sweetness.

FAQs

Can I make these in advance?
They’re best served fresh, but you can parboil the potatoes ahead of time and finish them in the pan just before serving.

Can I use leftover boiled potatoes?
Yes, leftover boiled potatoes work well—just skip the boiling step and go straight to frying.

Can I cook them in the oven instead?
Yes. After parboiling and fluffing, toss with oil, salt, and pepper, and roast at 220°C (425°F) for 25–30 minutes until golden, then stir in garlic at the end.

Serving Suggestions

• Pair with roast chicken, grilled steak, or pan-fried fish.
• Great alongside eggs for a hearty breakfast or brunch.
• Serve as part of a tapas spread with aioli or dipping sauces.

Why You’ll Love This Recipe

• Simple ingredients: Only a handful of pantry staples needed.
• Incredible texture: Fluffy centers with crisp golden edges.
• Versatile side: Pairs well with countless main dishes.
• Garlicky goodness: Full of flavor without the garlic overpowering the dish.

Sautéed Potatoes with Garlic

Servings

3 -4

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 120 ml (½ cup) vegetable oil

• 3 medium floury potatoes (approx. 700 g / 1.5 lbs), such as Maris Piper, peeled and cut into 1-inch chunks

• ½ tsp salt

• ½ tsp ground black pepper

• 1 large garlic clove, peeled and finely minced

Directions

• Parboil the potatoes:
• Place the potato chunks in a large saucepan and cover with cold water. Bring to a boil, then simmer for 5 minutes.
• Drain and fluff:
• Turn off the heat, drain the water, and gently shake the pan to roughen the edges of the potatoes—this helps create a crispier texture when frying.
• Fry the potatoes:
• In a large frying pan, heat the vegetable oil over high heat. Add the potatoes and sauté for about 5 minutes, turning frequently, until they are just lightly browned.
• Season and crisp:
• Sprinkle in the salt and black pepper. Continue cooking for another 5 minutes, turning often, until the potatoes are golden brown and crisp on the outside.
• Add the garlic:
• Turn off the heat and let the pan cool for about 30 seconds. Stir in the minced garlic and toss the potatoes to coat evenly. The residual heat will gently cook the garlic, infusing the dish without burning it.
• Serve:
• Transfer to a serving dish and enjoy immediately.