Equipment
Ingredients
Vegetables
- 600 g yukon gold potatoes, unpeeled
- 15 g fresh parsley, finely chopped
Pantry & Fats
- 15 ml olive oil
- 30 g unsalted butter
- 5 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 224 kcal
- Protein
- 4 g
- Carbohydrates
- 32 g
- Fat
- 10 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 515 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 16 mg
- Potassium
- 988 mg
- Calcium
- 27 mg
- Iron
- 1.4 mg
- Magnesium
- 68 mg
- Phosphorus
- 144 mg
- Zinc
- 0.1 mg
- Vitamin A
- 67 mcg
- Vitamin C
- 37 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 64 mcg
- Vitamin B12
- 0.0 mcg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 6 mcg
- Water
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash the potatoes thoroughly and cut them into uniform 1.5cm cubes. Pat them completely dry with a clean kitchen towel.
Place the large skillet over medium-high heat and add the olive oil. Allow it to heat until shimmering.
Add the diced potatoes to the skillet in a single, even layer. Leave them completely undisturbed for 4 to 5 minutes so a deep golden crust forms on the bottom.
Toss the potatoes using the spatula, then reduce the heat to medium. Continue to cook for another 12 to 15 minutes, tossing occasionally, until the potatoes are tender all the way through.
Add the unsalted butter and kosher salt to the pan. Toss continuously for 2 minutes as the butter foams and coats the potatoes, giving them a rich, nutty glaze.
Remove the skillet from the heat entirely. Sprinkle the finely chopped fresh parsley over the potatoes, tossing well to distribute the herbs evenly. Serve immediately.
Chef's Notes
- Waxy or all-purpose potatoes like Yukon Gold are non-negotiable for this technique; starchy baking potatoes will crumble and break apart when tossed in the pan.
- Introducing the butter at the very end of cooking ensures you get a rich, nutty flavor without the milk solids burning during the initial long crisping phase.
- Cutting the potatoes uniformly guarantees they cook at the exact same rate, preventing an unpleasant mix of undercooked and mushy pieces.
Storage
Refrigerator: 3 days — Store in an airtight container. They will lose their crispness when stored.
Reheating: Reheat in a skillet over medium heat with a drop of oil for 5 minutes until warmed through and re-crisped.
Troubleshooting
Potatoes are steaming and turning mushy instead of crisping.
Cause: The skillet is overcrowded, trapping steam, or the initial heat was too low.
Fix: Remove half of the potatoes to a plate, turn up the heat slightly, and cook in two batches.
Prevention: Use a skillet large enough to hold all potato cubes in a single layer with some breathing room.
The outside is dark and burnt, but the inside is still raw and crunchy.
Cause: Cooking temperature was too high throughout the cooking process.
Fix: Reduce heat immediately to low, add a tiny splash of water (about 15ml), and cover with a lid for 3 minutes to steam the centers.
Prevention: Always lower the heat to medium after the initial high-heat sear to allow the interior to cook gently.
Cultural Context
Known in traditional French kitchens as pommes de terre sautees, this classic technique elevates the humble potato into an elegant side dish. It demonstrates the importance of heat control and patience in classical cooking, relying on minimal, high-quality ingredients to let the natural earthy flavor of the potato shine.
