I don't always make sautéed potatoes their own recipe page. I tend to break up recipe into multiple pages when things are a little bit more complicated, when it would help to have a little bit more clarification, and/or when the recipe would just be absurdly long. It also helps your index on Google to have a plentitude of recipes and internal links to other recipes with similar keywords or phrases. Which is stupid, but also likely part of the reason that you ended up on this page to begin with! So, don't hate the player, hate the game. I also made an obscene amount of potatoes and used them as the base for Salad w/ Blackened Cod, Black Beans, & Potatoes and Burrito w/ Blackened Cod, Black Beans, & Avocado. So, it made sense to make them
The Highs and Lows of "Quick and Easy" or "Simple" Recipes
Sautéed potatoes are also incredibly easy to toss together. Just cube and sauté over medium to medium-high heat for 15-20 minutes, or until sufficiently softened. I sometimes like to add a lid. It's not rocket science. If you can scramble an egg, you can sauté potatoes. So, don't be afraid of them if it's not quite up your culinary alley. You can also skip on to the next part of the recipe if you're more familiar with sautéing. That's one of the nice things about splitting recipes up: If you don't need parts of it explained, you can make those on your own without having to sift through a longer recipe for the main part of the recipe.
I always go back and forth between how many recipes to squish into one place versus link out. I don't particularly like recipes that make you go to more than one page. But I also don't like having to sift through information that I'm not going to need at all. I try to simplify things for a variety of skill levels in order to make things accessible to the widest variety of people. I've been a professional chef for more than 15 years, but I also make a lot of quick and easy recipes that someone who's never picked up a skillet could figure out.
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Variations of Sautéed Potatoes
The sky is the limit with what you can do with potatoes. I'll break out a cast iron skillet or a wok and sauté up a batch of potatoes 15-20 minutes. The time may vary slightly based on the size and density of your potatoes. Although you can mix and match the type of potato. I'll often make similar recipes with mini purple potatoes and sweet potatoes. They're a perfect addition to salads, eggs, entrées.
These Sautéed Yukon Gold Potatoes consist of fresh red ember peppers, orange bell pepper, cumin, coriander, smoked paprika, salt, and pepper. It's an incredibly quick and easy dish to toss together in 15-20 minutes. I like to use a cast iron skillet with a lid for a little bit of browning on the edges. But you can easily make these in any type of pan. You can also mix and match the type of potatoes and peppers. I make this recipe a lot of the time with miniature purple potatoes or sweet potatoes. It's a great breakfast staple. Although today I opted for a Blackened Cod Salad w/ Roasted Potatoes & Black Beans.
Preheat a skillet on medium with a splash of olive oil.I like to use a cast iron skillet. If you're using another type of skillet, you might need more oil and the cooking time may vary slightly. I like to start with a very thin layer of oil, just enough to cover the skillet, and then add more as needed while cooking.
Add all of the ingredients to the skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned.Make sure to stir rather frequently. If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
Once cooked, add salt and pepper to taste and set aside.
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