25 mins
Golden Fried Potatoes (Sautée Potatoes) Recipe

Golden Fried Potatoes (Sautée Potatoes)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians

Recipe by  

This French recipe for Sautée Potatoes is both delicious and versatile. It can be served with fish, meat or as part of a 'fry-up'. The original recipe uses duck fat (which is easily available in France) but you can substitute either goose fat or beef dripping if duck fat is hard to find.

      Preparation Time: 5 Minutes

      Cooking Time: 20 Minutes

Ingredients for Golden Fried Potatoes (Sautée Potatoes)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 medium-sized
4 tablespoons
duck fat, goose fat or beef dripping
fresh parsley
1 - 2 cloves


How to Cook Golden Fried Potatoes (Sautée Potatoes)

  1. Peel the potatoes then slice them so that you have roughly circular pieces about ¼" (0.5cm) thick. Rinse under cold water to remove any excess starch then cook in boiling, salted water for just 5 minutes.
  2. Melt the duck fat (or alternative) in a large skillet (frying pan). Add the potatoes to the pan then peel and crush (mince) the garlic and add to the potatoes. Fry gently, turning regularly, for about 10 minutes then add the chopped parsley. Continue frying gently (about another 5-10 minutes) until the potatoes are golden brown on both sides.
  3. Drain the potatoes on several layers of absorbent kitchen paper for a few moments before serving.

Do not fry the potatoes too quickly or they will brown before they are thoroughly cooked inside. A medium heat works just fine.
Print Kitchen-Friendly View

Reviews of Golden Fried Potatoes (Sautée Potatoes)

Rating 4 out of 5 - Many cooks will make this recipe again July 24 2014
What a brilliant way to cook sautee potatoes. Really easy, but the addition of the garlic and parsley makes all the difference. No wonder the french have a reputation for taste in their cooking.
(7 reviews)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

42 Dazzling Dessert Recipes
42 Dazzling Dessert Recipes

Desserts that will dazzle, from the most simple to the most elaborate. We have a choice that will please and amaze you and your guests.

25 Ways with Chicken Breasts
25 Ways with Chicken Breasts

Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.

294 Snacks and Light Meals
294 Snacks and Light Meals

You need something quick or light or both. What do you do? You turn to our choice of snacks and light meals and select the one you like.

Other Vegetables Recipes

Cheesy Mushroom and Broccoli Casserole
Cheesy Mushroom and Broccoli Casserole

Cheesy Mushroom and Broccoli Casserole is one of those lunchtime delights that leave you diving for a second helping.

Rich Apple Chutney
Rich Apple Chutney

This recipe for Rich Apple Chutney has a tangy, but sweet flavour that is perfect with cheeses such as Cheddar, Cheshire or white Stilton.

Peppered Cabbage
Peppered Cabbage

This recipe is so easy to do that even my Cousin Vinny can't make a mess of it (and he can mess up even the easiest task)!


By accessing this site, you agree to our Terms and Conditions. Please read them. up