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Golden Fried Potatoes (Sautée Potatoes)

Ready in 25 mins

Recipe by Graham 

This French recipe for Sautée Potatoes is both delicious and versatile. It can be served with fish, meat or as part of a 'fry-up'. The original recipe uses duck fat (which is easily available in France) but you can substitute either goose fat or beef dripping if duck fat is hard to find.

Preparation Time

5 Minutes

Cooking Time

20 Minutes

Ingredients for Golden Fried Potatoes (Sautée Potatoes)

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

4 medium-sized potatoes
4 tablespoons duck fat, goose fat or beef dripping
  handful fresh parsley
1 - 2 cloves garlic

How to Cook Golden Fried Potatoes (Sautée Potatoes)

  1. Peel the potatoes then slice them so that you have roughly circular pieces about ¼" (0.5cm) thick. Rinse under cold water to remove any excess starch then cook in boiling, salted water for just 5 minutes.
  2. Melt the duck fat (or alternative) in a large skillet (frying pan). Add the potatoes to the pan then peel and crush (mince) the garlic and add to the potatoes. Fry gently, turning regularly, for about 10 minutes then add the chopped parsley. Continue frying gently (about another 5-10 minutes) until the potatoes are golden brown on both sides.
  3. Drain the potatoes on several layers of absorbent kitchen paper for a few moments before serving.
GRAHAM'S HOT TIP:
Do not fry the potatoes too quickly or they will brown before they are thoroughly cooked inside. A medium heat works just fine.