Sauteed Potatoes

Preparation info

  • Difficulty


  • Serves


    as a Side dish

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

These are nice with sausages and mustard, schnitzels, pork chops... just about any meat.


  • 800 g (1 lb 12 oz) potatoes, peeled and cut into 3 cm (1¼ inch) chunks
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 30 g (1 oz) butter
  • 2 garlic cloves, lightly crushed with the flat of a knife
  • 1 teaspoon chopped thyme leaves
  • 1 fresh bay leaf
  • 2 tablespoons chopped parsley


Boil the potatoes in salted water for 10 minutes or so, until they are cooked through but not too soft. Drain well.

Heat half the oil in a non-stick pan. Add the onion and sauté gently for about 15 minutes, until it is softened and beginning to look a bit sticky in the pan. Remove to a plate and wipe out the pan if necessary.

Add the butter and remaining oil to the pan. Add the potatoes, garlic and thyme and sauté over medium heat. Once the bottoms of the potatoes begin to brown, lower the heat slightly and leave them to get crusty and golden, tossing carefully from time to time. Take care not to break them up too much and try to keep them more or less in one flat layer. If the garlic looks like it is browning too much, sit it on top of the potatoes. After nearly 20 minutes add the bay leaf and continue to sauté.

When the potatoes are quite golden and crisp in parts (like a cross between soft-boiled potatoes and chips), toss the onion and parsley through, cook for another minute or so and then remove from the heat. Season with salt and pepper before serving.