My Famous Sautéed Potatoes
Breakfast Potatoes? Lunch Potatoes? Dinner Potatoes? This is the perfect recipe for a super easy potato side for any meal!
Ingredients:
Baked Russet Potatoes or Fork Tender Boiled Baby Potatoes
Quantity is up to you as it depends on how much you want to make and how big your potatoes are! Keep in mind that you will be cutting the potatoes into smaller pieces.
I usually use one russet potato or a handful of baby potatoes. However, you can always make all of the potatoes and save the ones you don’t want to use in your fridge :)
Salt
Pepper
~ 1 tbsp (give or take) Smoked Paprika
Extra Virgin Olive Oil (EVOO)
Procedure:
Make sure whichever potato you use is already cooked: Russet is baked or baby spuds are boiled. If boiling, make sure you don’t overcook them. You want them to fork tender for when you sauté
Cut potatoes into desired size
Heat up a circle of EVOO in a non stick pan on medium-high heat
Add potatoes into pan— you want to be able to hear that beautiful sizzle
Allow them to sit in oil and crisp for a minute
Sprinkle smoked paprika so majority of spuds are covered in a light layer — do not over do it. Less is more
Give the pan a good shake as you sauté all sides of the potatoes— watch out for possible burning
Using a large pinch of salt, give your beautiful potatoes some loving
Add a little bit of pepper for more seasoning.
Voila!
