I was on my own for dinner the other night, and I was feeling like a pile of hot, tasty French fries. As I don’t have a fryer and don’t intend to get one, I went with the next best thing, sautéed potatoes with garlic and red pepper. In the end, they turned out much better than any French fries, and for some reason I felt better about eating them, even if I did finish the whole plate!
I like my potatoes with a nice, crispy coating, but they’re still soft and creamy in the inside. The only way to achieve this is to go low and slow. If you brown the potatoes too quickly, they won’t get cooked in the middle, so you need a little patience. I’ve tried par boiling the potatoes before sautéing, but they always seem to fall apart, so I just cut them up and drop them in the pan raw, that way they have a nice bite but still get cooked through. The vibrant color of the purple potatoes will turn any sautéed potatoes into a gourmet dish.
Ingredients
- 1 lb. golden Yukon potatoes, cut into bite size pieces (1-inch pieces)
- 1 lb. purple baby potatoes, cut into bite size pieces (1-inch pieces)
- 3 tablespoons olive oil
- 5 cloves garlic, peeled and diced
- 1 – 1 1/2 tsp. red pepper flakes
- 1 tablespoon chopped Italian parsley
- 1 tsp. salt, to taste
- 1 tsp. pepper, to taste
Method
- Rinse potatoes under cold water; drain and pat dry
- Cut potatoes into bite size pieces, leave the skin on
- Heat olive oil in a large non-stick skillet over medium heat
- Add potatoes once the oil is hot, sprinkle with salt and pepper
- Watch the potatoes and turn frequently for about 10 minutes, or until lightly browned.
- Add garlic and red pepper flakes and toss until evenly coated
- Cover and reduce heat to low. Cool, stirring occasionally, for 15 to 20 minutes, or until potatoes are tender.
- Remove from heat and add parsley, stir until evenly coated
- Add additional salt and pepper to taste
- Let cook for a few minutes before digging in, they’ll be very hot!
Flip's Foodie Files 