Crispy Sauteed Potatoes (2024)

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By Nicky Corbishley

• ▢ 120 ml (1/2 cup) vegetable oil
• ▢ 3 medium floury potatoes approx. 700g or 1.5lbs- such as Maris Piper – peeled and chopped into 1 inch chunks
• ▢ ½ tsp salt
• ▢ ½ tsp ground black pepper
• ▢ 1 fat clove of garlic peeled and minced

• Place the potatoes in a pan of cold water. Bring to the boil and simmer for 5 minutes.

  3 medium floury potatoes

• Turn off the heat and drain off the water. Carefully give the pan a shake to 'fluff-up' the potatoes slightly.

• Heat the oil over a high heat in a large frying pan.

  120 ml (1/2 cup) vegetable oil

• Place the potatoes in the pan and cook on high, turning often until very lightly browned – this should take about 5 minutes.

• Then sprinkle on the salt and pepper, and cook again, turning often, for a further 5 minutes, until golden brown.

  1/2 tsp salt, 1/2 tsp ground black pepper

• Turn off the heat, allow to cool for 30 seconds, then add the garlic to the pan (adding the garlic earlier will cause it to burn, giving it a nasty acidic taste).

  1 fat clove of garlic

• Give it a stir, to infuse the garlic flavour in the potatoes, then remove from the heat and serve.

Can I make them ahead?

They taste best when cooked and eaten right away. However you can partially make them ahead. Cook them until lightly browned (the end of step 3 – before you add the seasoning). Then cool, cover and refrigerate for up to a day. Discard the oil.

When you’re ready to finish cooking them, heat up around 60ml (1/4 cup) of oil and add the potatoes back in. Continue on with the recipe from step 4.

If you want to make the whole recipe ahead – or if you have leftovers, then cool, cover and refrigerate.
Take them out of the refrigerator about 30 minutes before you want to reheat them, to take the chill off them, then reheat in the oven at 180C/350F, on a single layer on a tray for 10 minutes. If you’re worried about them getting too brown, cover for the first 5 minutes, then remove the cover for the final 5 minutes to crisp up.

Can I freeze them?

They do taste best when eaten right away, but yes you can make them and freeze if you like.
Cook the potatoes, then cool, cover the freeze in a single layer. Defrost in the refrigerator overnight, then take out of the refrigerator about 30 minutes before you want to cook them – to take the chill off.
Reheat in the oven as per the ‘make ahead’ instructions above.

Nutritional information is approximate and is per serving.
I’ve worked this out to serve four people, with approx 3 tbsp of the oil being absorbed by the potatoes. It could be more or less depending on how much oil your potatoes absorb.