Sautéed Potatoes

Sautéed Potatoes

Prep Time


Cook Time



6 people

This timeless dish is updated using a variety of potatoes for an interesting mix of color and texture. Adapted from Williams-Sonoma Lifestyles Series, Brunch Entertaining, by Janeen Sarlin (Time-Life Books, 1999).

Recipe courtesy of Williams-Sonoma


  • 6 small Yukon Gold potatoes
  • 6 fingerling potatoes
  • 6 small red potatoes
  • 10 green onions, including tender green portions, cut into 1/2-inch lengths
  • 1 tablespoon chopped fresh savory or 1 teaspoon dried savory
  • 5 tablespoons unsalted butter
  • 1/4 cup vegetable oil, plus more as needed
  • Salt and freshly ground pepper, to taste
  • 1/4 cup chopped fresh flat-leaf parsley


  • 1 Have ready a large bowl of cold water. Peel the Yukon Gold potatoes, cut into slices 1/8 inch thick and immediately drop into the water. Cut but do not peel the fingerling and red potatoes the same thickness and add to the water. (The potatoes can be left in the water for up to 4 hours before cooking.) Drain and pat dry with paper towels just before frying.
  • 2 In a bowl, toss the green onions with the savory. In a large, heavy cast-iron fry pan over high heat, melt the butter with the vegetable oil. When the foam subsides, add the potatoes in batches alternately with the green onions, season with salt and pepper, and allow an even brown crust to form on the bottom, 8 to 10 minutes. Using a metal spatula, turn the potatoes over, shaking the pan to redistribute the potatoes. If necessary, add more oil and adjust the heat to prevent burning. Continue cooking until browned on the bottom, about 5 minutes.
  • 3 Reduce the heat to medium-low, cover and cook until the potatoes are almost tender, about 10 minutes. Uncover, increase the heat to medium-high, and carefully turn often until the potatoes are cooked through, about 5 minutes more. Season with salt and pepper, sprinkle with the parsley and serve.


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