Equipment
Ingredients
Main Ingredients
- 600 g waxy potatoes, cut into 1.5cm cubes
- 15 ml olive oil
- 30 g unsalted butter, room temperature
- 10 g fresh parsley, finely chopped
- 4 g sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 175 kcal
- Protein
- 4 g
- Carbohydrates
- 19 g
- Fat
- 10 g
- Fiber
- 4 g
- Sugar
- 0 g
- Sodium
- 405 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 16 mg
- Potassium
- 635 mg
- Calcium
- 51 mg
- Iron
- 5.0 mg
- Magnesium
- 36 mg
- Phosphorus
- 60 mg
- Zinc
- 0.6 mg
- Vitamin A
- 62 mcg
- Vitamin C
- 20 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 44 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.07 mg
- Niacin
- 1.6 mg
- Folate
- 30 mcg
- Water
- 128 g
Sources: USDA FoodData Central
Method
Using a chef knife and cutting board, wash and cut the potatoes into even 1.5 centimeter cubes, leaving the skin on for extra texture and nutrients. Pat them thoroughly dry with a clean kitchen towel.
Finely chop the fresh parsley leaves on the cutting board, discarding the tough lower stems.
Place a large skillet over medium-high heat. Add the olive oil and unsalted butter, heating until the butter melts and begins to foam lightly at around 180°C/350°F.
Add the diced potatoes to the skillet in a single even layer. Leave them completely undisturbed for 4 to 5 minutes to develop a crisp, golden crust on the bottom.
Toss the potatoes with a spatula and continue to sauté for another 10 to 12 minutes. Stir only occasionally, allowing them to brown evenly until they are deeply golden and easily pierced with a fork.
Remove the skillet from the heat. Sprinkle the potatoes evenly with the sea salt and toss well with the spatula to distribute the seasoning.
Scatter the chopped parsley over the hot potatoes, tossing one final time so the residual heat gently wilts the herbs and releases their aromatic oils. Serve immediately.
Chef's Notes
- Waxy potatoes like Yukon Gold, Charlotte, or red potatoes hold their shape perfectly during sautéing, unlike floury baking potatoes which tend to crumble and turn mushy in the pan.
- Using a combination of olive oil and butter gives the best of both worlds: the oil raises the overall smoke point so the butter milk solids do not burn quickly, while the butter provides rich, complex flavor.
- For the crispiest results, ensure the potato cubes are completely dry before they hit the hot fat. Excess surface moisture will immediately drop the pan temperature and cause steaming.
- Leaving the potatoes undisturbed for the first 5 minutes is crucial. Patience allows the Maillard reaction to create that deeply savory, resilient crust before you attempt to flip them.
Storage
Refrigerator: 3 days — Store in an airtight container. Will lose crispness.
Reheating: Reheat in a skillet over medium heat with a splash of oil to restore crispness.
Troubleshooting
Potatoes are steaming instead of browning and lack a crisp crust
Cause: The pan was overcrowded or the heat was too low, trapping moisture
Fix: Increase the heat slightly and add another small splash of oil to encourage frying. Avoid stirring until the excess moisture evaporates
Prevention: Use a skillet large enough to hold all potatoes in a single layer, and ensure the fat is fully hot before adding them
Outside is burnt but inside is still raw and hard
Cause: The heat was too high, or the potato cubes were cut too large
Fix: Lower the heat to low, cover the skillet with a tight-fitting lid for 3 to 4 minutes to trap steam and finish cooking the centers
Prevention: Ensure even 1.5 centimeter cuts and regulate the stove to medium-high rather than maximum heat
Cultural Context
Known as pommes sautées in France, this rustic preparation celebrates the humble potato through technique rather than complex ingredients. It is a foundational element of French provincial cooking, traditionally served alongside roast chicken, steaks, or simple fish dishes. The addition of fresh parsley at the very end is a nod to classic bistro fare, bringing a bright, grassy contrast to the rich, earthy potatoes.
