Crispy Sautéed Diced Potatoes Recipe

Thanks to a simple trick, these Sauteed Diced Potatoes are perfectly crispy on the outside and melt in your mouth tender on the inside every time! They call for simple ingredients and are ready in under 25 minutes.

If you need an easy side dish that pairs with everything from salmon and pork chops to pigs in a blanket, this is the perfect recipe!

Potatoes might just be my favorite comfort food, and I love all varieties of them! These easy skillet potatoes are one of the quickest ways I have found to get them from the pantry into my mouth. 🙂

Pre-cooking them a bit in the microwave really speeds up the cooking time. It also makes sure that the potatoes are cooked in the middle. Nothing’s worse than biting into a raw potato!

I love the crispy edges on the potatoes, so I always pick out the smaller pieces because they are the most crunchy. I also tend to cook them beyond the golden brown stage. But that is up to you.

Can you saute potatoes without boiling them first?

Precooking potatoes does make it easier to get potatoes that are crispy on the outside while still being soft on the inside. I have another roast potatoes recipe that calls for parboiling, but for this easy recipe, you simply precook your potato cubes in the microwave. So fast!

HOW TO MAKE CRISPY SAUTEED POTATOES

1. PREP – Wash and scrub the raw potatoes. If desired, you can peel them, but I like to leave the skins on. Cut them into half inch cubes. Mix together the seasonings.
2. PRECOOK – Transfer the cubed potatoes into a large glass bowl. Cook them in the microwave just until they start to become tender, stirring occasionally. They will lose their shine and start to become starchy on the outside. It should take about 4 minutes.
3. SEASON – Meanwhile, heat a large skillet to medium high heat with the butter and oil. Add the potatoes and sprinkle in the seasonings. Stir until potatoes are evenly coated.
4. BROWN – Let the potatoes cook on the bottom of the pan undisturbed for about seven minutes. Flip the potatoes, then continue cooking for another 6-7 minutes, or until golden brown and crispy. Stir only as needed.
5. SERVE – Taste potatoes, and add additional salt if needed. Serve immediately. If desired, garnish with fresh herbs or green onions.

Leftover potatoes can be stored in the refrigerator in an airtight container for 4-5 days. I like to reheat them in a hot skillet or the air fryer, but you can use the microwave.

Sauteed Diced Potatoes Recipe Tips:

• For best results, make sure your skillet is nice and hot before you add the potatoes. You want them to saute, not steam.
• For crispy potatoes, don’t stir them too often. They need time to sit in the hot skillet until they are golden brown.
• Don’t leave out the smoked paprika, it adds amazing flavor!
• Cooking time will vary depending on the size of your cubed potatoes. If you cut your potatoes into larger chunks, I recommend adding a couple of minutes to the microwave. Alternately, you can cook them longer in the skillet, but it may take up to an additional ten minutes.

VARIATIONS:

• I think russet potatoes work best for this recipe because the starch content makes them crispier, but you can use yukon gold potatoes or even red potatoes.
• In place of the butter, you can use bacon grease.
• Feel free to add diced onions or chopped bell peppers. Just keep in mind that the juices from the vegetables will prevent you from getting the potatoes quite as crispy.

I like these skillet potatoes just as is, but my kids love them drizzled with ketchup.

MORE POTATO RECIPES:

• Pesto Potatoes
• Crockpot Scalloped Potatoes
• Cheesy Ranch Potatoes
• Mormon Funeral Potatoes
• Oven Fries
• Baked Mashed Potato Balls

With a hint of garlic and just enough heat to boost the flavor profile, these crispy sauteed potatoes are a delicious side dish you will want to make over and over again!