Sautéed potatoes

    40 min

    Sautéed potatoes are a common part of the diet in the north of Ireland amongst the working class. Although normally the potatoes used for sauteing would be "leftover" potatoes or ones that have gone cold, in this recipe they are taken straight from the pan and parsley is added and this totally transforms the dish.

    County Antrim, Northern Ireland, UK
    19 people made this

    Serves: 4 

    • 1 1/2 lb potatoes
    • 2 tablespoons oil
    • 1 oz butter
    • salt and pepper
    • 1 dessertspoon chopped parsley

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Scrub the potatoes and boil in their skins until very tender. Then drain, peel and slice.
    2. After heating a frying pan put in oil, and when this is hot add the butter.
    3. Slip in all the potatoes at once, add the seasoning and cook (saute) until golden brown and crisp, yet buttery, occasionally turning the contents of the pan.
    4. When the potatoes are sauteed, take of the stove and check the seasoning, add the parsley. Serve.


    Although in this dish, I used parsley other herbs could have been used such as mint and tarragon and so on. In fact l think any herb could be used successfully. The herb is just to give the potatoes another dimension.

    Other ideas

    I do hope to try sauteed potatoes with dulce (an Irish seaweed) this summer just to see how it comes out!


    This recipe goes very well served with grills.

    Other ideas

    By slicing and sauteing an onion until brown, then removing it from the pan and sauteing the potatoes as in the recipe and then adding the onion again you get a dish what is common known as Lyonnaise potatoes.

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    Reviews in English (1)


    simple but effective really nice thank you  -  27 Mar 2015