Sauteed potatoes are the ultimate comforting side dish! Fluffy cubed potatoes with a crispy exterior cooked in duck fat are real morsels of savory goodness. Add to that the sweetness of shallots, the flavors of parsley and garlic and you understand why sauteed potatoes are so popular in France.
NO PARBOILING REQUIRED
For the life of me, I can’t parboil potatoes! I always end up cooking them for too long, even if I stay near the stove. I’m terrible at judging when to take them out of the boiling water, you want them softened but not throughout. It depends on their sizes, on their types, on the heat, there are too many variables! My parboiled potatoes always turn up mushy. I feel much more in control when sauteeing potatoes that haven’t been parboiled first. Sure they take longer to cook but hey you have fewer dishes! You win some, you lose some.
It’s important to use a type of potato with a firm flesh when making sauteed potatoes. They will keep their shapes even if they after being tossed around in the pan. Waxy potatoes are great for this recipe because they have a lower starch content but all-purpose potatoes (such as Yukon gold) will also do the job. It’s also important not to stir the cubed potatoes that often while they cook. Once every 10 min is more than enough. You want to give the sauteed potatoes a chance to brown, especially at the end.
SAUTEED POTATOES FTW
I know it might sound crazy to some but honestly, I’m not so keen on potatoes. I just don’t understand the enthusiasm around potatoes. Sure you can make plenty of different stuff from them but they taste so bland to me. I absolutely love mash (because of all the milk, butter and nutmeg I add) and I’m always happy to eat crispy rösti for breakfast but I’m really not bothered by the rest of potatoes iterations. I’m probably rejecting potatoes because I grew up eating them way too often with my dad being from the North of France. The worst of all was when he was serving us boring old boiled potatoes, or potatoes that have just been thrown in the oven (with no seasoning or fat mind you). Just pure unadulterated potatoes, yuck! However, sometimes, maybe twice a year I do get a craving for potatoes and when I do, these fluffy sauteed potatoes with their golden brown crust are the best! They hit all the spots!
DUCK AND GOOSE FATS
Duck and goose fats have been part of the French South-Western diet for centuries. It was used instead of butter or oil (and is still being used) to cook food with. Absolutely everything was cooked in duck fat and it was sometimes making up for the lack of meat in certain dishes. Duck fat feels very decadent but it actually is a healthier option compared to other animal fat, like butter, if used in moderation. Duck fat is rich in monounsaturated and polyunsaturated fats. These are the good fats that can lower LDL cholesterol and decrease the risk for cardiovascular diseases as long as the duck fat is not overheated. Deep-frying to make the most amazing fries ever, for example, would require you to increase the heat and thus would destroy the benefits of the good fats. However, have you really lived if you haven’t tried fries cooked in duck fat? WHO has shown that the inhabitants of the Southwest, who consume a larger amount of food cooked in duck or goose fat, have one of the lowest rates of coronary heart diseases related deaths and a better life expectancy.
Are you looking for other side dishes? Here are some of my favorite recipes:Print
Fluffy sauteed potatoes with a crispy exterior cooked in duck fat are real morsels of savory goodness. Add to that the sweetness of shallots, the flavors of parsley and garlic and you’ll understand why this side dish is so popular in France!
- 1 kg all-purpose potatoes (35 oz), such as yukon gold
- 4 tbsp duck or goose fat (or use vegetable oil)
- 2 garlic cloves
- 3 shallots, peeled
- ¾ tsp salt
- ¼ tsp black pepper
- half a bunch of parsley, leaves only
- Prepare the potatoes. Peel the potatoes and wash them under running water. Dice the potatoes into 1,5cm (½ in) cubes and put them in a large mixing bowl. Cover with cold water and place the bowl in the fridge while you get on with the rest. Soaking helps to remove excess starch and to get crispy potatoes that will not stick together.
- Cook the shallots & garlic. Peel the garlic cloves, mince and set aside. Peel the shallots and finely dice them. Place a large heavy-based non-stick frying pan over medium-low heat and add 1 tbsp of the fat. When melted and hot, add the diced shallots and cook for 7 min, stirring often. Add the minced garlic and continue cooking for 2 min. Season, stir and remove from the heat. Using a wooden spatula transfer the shallots and garlic to a small plate and set aside.
- Cook the potatoes. Drain the potatoes in a colander and shake well. Lay the potatoes on paper towels and cover them with more paper towels to dry them off completely (or use a dishtowel). Place the pan over medium heat and add the rest of the fat. When melted and hot, add the potatoes. Mix until well coated with fat and cover the pan with a lid. Cook the potatoes for 45 min, stirring often with a wooden spatula.
- Finish up. In the meantime, finely chop the parsley leaves and set aside. After 45 min have passed, uncover the pan and increase the heat to medium-high. Cook for 15 min more or until the water has completely evaporated and the cubed potatoes are golden brown. Add the shallots, garlic and parsley at the end of the cooking time. Stir until well combined and warmed through, then serve straight away!
Any leftover sauteed potatoes will keep stored in an airtight containter, in the fridge, for up to 3 days. Re-heat them gently in a non-stick pan over medium heat.
- Serving Size: 1 plate
- Calories: 669
- Fat: 26.1g
Keywords: parsley potatoes, pan roasted potatoes, yukon gold recipes, french side dish