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Sauteed Potatoes

Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.

  • Servings: 4

Source: Martha Stewart Living, March 2003


  • 1 1/2 pounds (about 4) russet potatoes
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh chives


  1. Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.

  2. Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.

  3. Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.

Cook's Notes

For crisp browned potatoes, avoid crowding the pan when sauteing.

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