In my books, this is the best recipe for sauteed potatoes, always cooked to perfection, wonderfully spiced and utterly delicious. Sauteed potatoes are easy to prepare and cook in very little oil, therefore, they are much better for you than deep-fried chips or fries. I make them with lots of garlic and fresh dill. I know dill is not everyone’s favourite herb, but don’t be alarmed! You can barely taste it in this dish. My appetising crunchy potatoes are a fantastic side for roasted and grilled meats, poultry and fish.

History of the potato

The potato (Solanum tuberosum) is a root vegetable believed to have originated in Peru. Archaeologic evidence shows that potatoes were consumed in Peru and Chile as early as 500 B.C. The Incas planted, dried, ate and worshipped the potato.

The conquistadors first encountered the potato when they arrived in Peru in 1532 in search of gold. They thought it was some kind of a truffle and called it tartuffe. Many credit the Spanish explorer and conqueror Gonzalo Jiminez de Quesada for introducing it to Spain in 1565. The cultivation of potatoes started first in Spain and, not long after that, spread to Italy and England, followed by Belgium,  Germany and Austria. In the beginning, potatoes were used predominantly as animal feed and their flowers as decoration.

When the potatoes were first introduced in France, they were believed to be poisonous and cause human diseases. In 1748, they were even banned by the French Parliament. More than two decades later, the French chemist and botanist Antoine-Augustin Parmentier wrote a study about the dietary benefits of the potato called Chemical Examination of the Potato, which eventually led to the acceptance of the potato as a nutritious human food in France and throughout Europe. According to a historical account, Parmentier had to survive on potatoes in prison during the Seven Years’ War when he discovered their nutritious value. He is the creator of many recipes with potatoes, and even today, some of the French potato dishes bear his name.

In Russia, potato cultivation started in mid-1770. Frederick the Great sent free potatoes to the starving peasants after the famine of 1774. There are stories that the peasants refused to touch the potatoes until the soldiers forced them to plant them.

In the Balkans, potatoes were introduced in the 18th century (around 1786) by priests from the Orthodox church as a life-saving food for the starting population. Due to the favourable climatic and soil conditions, the cultivation of potatoes quickly spread on the peninsular and became the leading agricultural crop.

Potatoes are the fourth largest cultivated food crop in the world after maize, wheat and rice and can be prepared in many fantastic dishes.

What’s the difference between fried and sautéed potatoes?

Fried potatoes, also known as chips, crisps or fries, are cooked submerged in hot oil at a high temperature, while sautéed potatoes are made with very little oil at a moderate heat. The word sauté comes from French and translates as jump, which describes this cooking method as a quick heat transfer (jump) from the pan to the food. Vegetables can be sautéed in the oven or on the hob.

HOW TO MAKE MY PERFECT SAUTEED POTATOES WITH GARLIC & DILL 

📋 INGREDIENTS IN MY RECIPE

This is a low-budget meal and to make it you’ll need only a few basic ingredients:

Potatoes – Use waxy potatoes because they keep their shape well and cook with a wonderful crunch on the surface.

Garlic – You will need a whole head of garlic for this recipe, but the garlic cooks to a delicious crisp and is not overpowering.

Dill – Use only the fresh and tender leaves of dill and remove the stocks. Dill shrinks significantly when cooked, leaving only a mild and pleasant flavour.

Oil – For the best result, use good-quality Extra Virgin olive oil.

Salt and spices – I highly recommend using sea salt when making sauteed potatoes because sea salt adds a lovely crunch to the dish. It also has more flavour than everyday salt. I use half a teaspoon of white black pepper for a slightly earthy and pungent kick. But, if you like your food spicy, add a few chilli flakes for more heat.

📖 STEP-BY-STEP INSTRUCTIONS

STEP 1: PREHEAT THE OVEN

Preheat a standard oven to 180°C /356°F and for a fan-assisted oven to 170°C/338°F.

STEP 2: PREPARE THE POTATOES

Peel the potatoes and place them in a large bowl with cold water to soak for 15 minutes until you are ready to cook. Then, slice the potatoes into even slices with a thickness of about 0.6-0.7 cm. Uniformed potatoes will cook evenly.

The best way to cut the potatoes is with a mandoline. I know many of you probably are uncomfortable using a mandoline and may have even had accidents using one. I was very wary of mine for a long time and felt that the safety mandoline fork was uncomfortable and not fit for purpose, but recently I found an easy way to operate it. You can use a special safety glove to ensure that you do not have an accident and use a regular fork instead of the original mandoline fork to slide the vegetable. I find using a long-handled fork more comfortable but also comforting because my fingers are far from the sharp blades, which makes me more relaxed.

If you do not have a mandoline, try slicing the potato into even slices with a sharp knife.

STEP 2: GET READY THE REST OF THE INGREDIENTS

Peel and press the garlic in a garlic press. Remove the stalks from the dill, leaving only the tender parts of the herb. Wash the dill leaves well and chop them into medium-sized pieces.

STEP 3: ASSEMBLE THE DISH

Transfer the potatoes to a large roasting dish, drizzle oil and sprinkle sea salt and white pepper. Add 2/3 of the garlic and dill. Rub the potato slices thoroughly with the oil, salt, garlic and dill, then arrange them on the bottom of an oven dish, leaving space between them. You can place more layers of potato slices on top as long as there is some room for the heat to circulate. Spread the rest of the garlic and dill on top of the potatoes. If you like sauteed potatoes spicy, sprinkle a few chilli flakes on top.

STEP 4: COOK THE POTATO DISH

Place the roasting dish with the potatoes in the middle of the preheated oven and set a timer for 30 minutes, then check them. What you need to be looking for is this beautiful golden colour on the cooked potatoes shown in the image below. If the potatoes are still too pale, saute them longer but do keep an eye on them.

🍲 HOW TO SERVE MY CRUNCHY SAUTEED POTATOES

Sauteed potatoes make a versatile side dish and complement all grilled or roasted meats, poultry and fish. They are best served hot, straight out of the oven. When the potatoes become cold, they lose their crunchiness. You can reheat them in an air fryer to restore it.

I often serve my delicious sauteed potatoes with mouth-watering roasts, St George’s Day Roasted Lamb with Paprika Crust and My Easter Kleftiko.

Bon Appetit! 👨‍🍳👨‍🍳👨‍🍳