The most delicious sautéed potatoes
Peel the potatoes carefully with a knife or peeler, then wash them well under cold running water to remove excess starch. Cut them into large, even cubes about 3-4 cm in size, it is important that the pieces are approximately the same size so that they cook evenly.
- potatoes - 800 g
- butter - 40 g
- oil - 2 tbsp.
- garlic - 3 cloves
- dill - 1 tbsp.
- salt - to taste
- black pepper - 1/2 tsp.
- Peel the potatoes carefully with a knife or peeler, then wash them well under cold running water to remove excess starch. Cut them into large, even cubes about 3-4 cm in size, it is important that the pieces are approximately the same size so that they cook evenly.
- Pour water into a deep saucepan, add 1 tsp. salt and let it boil. When the water starts to boil, add the chopped potatoes. Cook over medium heat for about 10-12 minutes, making sure they soften slightly - they should be able to be pierced with a knife, but not fall apart. This is a key point, because overcooked potatoes will crumble when sautéing.
- After boiling, drain the potatoes carefully in a colander and leave for 5-10 minutes to drain completely and cool slightly. If desired, they can be spread out on kitchen paper to dry even better - this will help to get a crispier crust.
- In a large skillet or non-stick frying pan, heat the oil and butter over medium heat. Add the oil first, then the butter, to prevent burning. When the butter has completely melted and begins to foam slightly, the butter is ready.
- Add the potatoes to the pan in a single layer, without crowding them. If the quantity is large, it is better to cook them in two batches. Do not stir them immediately, but let them fry quietly for 3-4 minutes, until the underside becomes golden and slightly crispy.
- Then carefully turn the potatoes with a spatula or shake the pan to brown them on the other sides. The roasting process continues for about 8-10 minutes, stirring occasionally, but not too often, to preserve the crust.
- Peel and finely chop or press the garlic. Add to the potatoes in the last 2-3 minutes of cooking to prevent it from burning and becoming bitter. At this point, add the salt and black pepper, stirring gently.
- Finally, add the finely chopped dill, shake the pan slightly to distribute it evenly, and remove from the heat. Let the sautéed potatoes “rest” for 1-2 minutes to stabilize the crust and blend the flavors.
- The sautéed potatoes are served immediately while hot, with a slightly golden and appetizing crust on the outside and a soft, fluffy texture on the inside.
Pour water into a deep saucepan, add 1 tsp. salt and let it boil. When the water starts to boil, add the chopped potatoes. Cook over medium heat for about 10-12 minutes, making sure they soften slightly - they should be able to be pierced with a knife, but not fall apart. This is a key point, because overcooked potatoes will crumble when sautéing.
After boiling, drain the potatoes carefully in a colander and leave for 5-10 minutes to drain completely and cool slightly. If desired, they can be spread out on kitchen paper to dry even better - this will help to get a crispier crust.
In a large skillet or non-stick frying pan, heat the oil and butter over medium heat. Add the oil first, then the butter, to prevent burning. When the butter has completely melted and begins to foam slightly, the butter is ready.
Add the potatoes to the pan in a single layer, without crowding them. If the quantity is large, it is better to cook them in two batches. Do not stir them immediately, but let them fry quietly for 3-4 minutes, until the underside becomes golden and slightly crispy.
Then carefully turn the potatoes with a spatula or shake the pan to brown them on the other sides. The roasting process continues for about 8-10 minutes, stirring occasionally, but not too often, to preserve the crust.
Peel and finely chop or press the garlic. Add to the potatoes in the last 2-3 minutes of cooking to prevent it from burning and becoming bitter. At this point, add the salt and black pepper, stirring gently.
Finally, add the finely chopped dill, shake the pan slightly to distribute it evenly, and remove from the heat. Let the sautéed potatoes “rest” for 1-2 minutes to stabilize the crust and blend the flavors.
The sautéed potatoes are served immediately while hot, with a slightly golden and appetizing crust on the outside and a soft, fluffy texture on the inside.
