Delicious and Fluffy Sautéed Potatoes
Delicious and Fluffy Sautéed Potatoes
The Ultimate Lunchbox Side Dish! How to Make Delicious Sautéed Potatoes, a Beloved Staple Side for All Ages
Let me share a detailed recipe for one of the most common potato dishes, sautéed potatoes! Potatoes are always a staple in the refrigerator, aren’t they? Sautéed potatoes, often called the ‘number one lunchbox side dish’ or ‘best essential side dish’, are loved by almost everyone. I have fond memories of loving them when they were served in school cafeterias or packed in my lunchbox. When sautéed to a fluffy yet tender texture, they’re incredibly satisfying with rice. I’ll reveal all the tips for making them simply and deliciously!
Ingredients- 2 medium potatoes
- 1 medium onion
Cooking Instructions
Step 1
For every 2 potatoes, use 1 medium onion or half an onion. While potatoes and onions alone are delicious, you can add other vegetables like ham, bell peppers, carrots, or green peppers for a richer flavor profile. Today, we’ll stick to the fundamental ingredients for a classic taste!
Step 2
Wash the potatoes thoroughly and peel them using a vegetable peeler. Then, slice them into strips about 0.3 cm thick. While very thinly sliced potatoes are also good, I personally prefer them slightly thicker for a fluffier texture. Sliced this way, they hold their shape better and offer a delightful mouthfeel.
Step 3
Peel and thinly slice the onion, similar in thickness to the potatoes. The sweetness of the onion will add a lovely depth of flavor.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Plenty of oil is key to ensuring the potatoes don’t stick and sauté evenly.
Step 5
Add all the sliced potatoes to the pan. Stir them around to coat them thoroughly with the oil. This initial sauté helps to create a slight barrier, preventing them from becoming too mushy later.
Step 6
While removing the starch from potatoes can result in a cleaner, less crumbly sauté, we’ll skip that step today for simplicity. If you prefer to remove the starch, soak the sliced potatoes in water for about 5 minutes, then drain well. Sautéing without removing starch might lead to some sticking or breaking apart, but it results in a chewier, more satisfying texture. Whether you prioritize visual perfection or a chewier texture is a matter of personal preference, so feel free to choose your preferred method!
Step 7
Continue to sauté the potatoes over low to medium heat. Patience is key to achieving perfectly cooked sautéed potatoes! Cooking them slowly over low heat ensures they cook through evenly and become fluffy. Once the potatoes start to turn slightly translucent and are partially cooked, add the sliced onions and sauté together. The onions will soften and sweeten, complementing the potatoes beautifully.
Step 8
When seasoning, use salt. Start with about half a tablespoon for the amount of potatoes, as it’s easier to add more salt later than to fix an overly salty dish. Taste as you go and adjust the seasoning accordingly.
Step 9
To check if the potatoes are done, gently press them with a spatula or try one. They should be tender and easily yield. Once all the potatoes are cooked through and tender, your dish is ready!
Step 10
Once cooked, remove the sautéed potatoes from the pan and let them cool slightly. Transferring them to a container while still hot can create condensation. Let them cool completely before storing in an airtight container in the refrigerator. They are perfect for packing in lunchboxes and make an excellent staple side dish to have readily available for quick meals. Enjoy your delicious homemade sautéed potatoes!
