Sautéed Baby Red Potatoes

This post was last updated on May 15, 2015 to include new images and a recipe video.

Sauteed Baby Red Potatoes

We like our salmon in our house.  A lot.  We also like our salmon to be pan-roasted.  A lot.

So, chances are, when I ask Dustin how he’d like his salmon prepared and what he’d like with it, he’ll promptly reply Pan-Roasted Salmon with Garlic Parmesan Green Beans and these tasty little Sautéed Baby Red Potatoes.

Sauteed Baby Red Potatoes - Ingredients

It’s a meal that just doesn’t get old.

Yes, I speak from experience.

Sauteed Baby Red Potatoes - Bikinis!

Though, to Dustin and me, these potatoes are more affectionately referred to as “Bikini Potatoes.”

No, not because eating them will help you look better in a bikini (darnit!), but because of how the potato skin is peeled.

Sauteed Baby Red Potatoes - Bikinis!

Sauteed Baby Red Potatoes

Awww….now do you see the cute little potatoes in their bikinis?

These Sautéed Baby Red Potatoes are extremely tasty and simple to make.  Granted, I don’t tend to “fuss” with things like removing the center peel off baby potatoes, but it is totally worth it.  In this case.

Sauteed Baby Red Potatoes

The special peeling method allows the butter to brown both the skin and the flesh of the potato which creates a marvelously crispy — yet tender — texture.

When buying the red potatoes, try to get the smallest, most uniformly-sized potatoes, as this will help all the potatoes cook evenly.

Trust me, you will want to eat every last one of these golden-browned-potatoes-of-goodness and will be super disappointed if you have to push a slightly larger potato to the side ‘cuz it is undercooked.

Sauteed Baby Red Potatoes

Yes, I speak from experience.

Sautéed Baby Red Potatoes

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5.0 from 1 reviews
Sautéed Baby Red Potatoes
Prep time
Cook time
Total time
These Sautéed Baby Red Potatoes are extremely tasty and simple to make.
Recipe type: Easy
Serves: 4
  • 2 lb. small baby red potatoes, skin on
  • 2 tbsp. unsalted butter
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ cup (approx. 2-3) green onions, sliced and divided
  1. Using a vegetable peeler, remove a strip of the peel from around the center of each potato. Set aside.
  2. Heat butter over medium-high heat in a large skillet until melted. Add potatoes, kosher salt and pepper and stir to coat coat potatoes. Cover skillet with lid and cook for 10 minutes. Every 3 minutes, hold the lid down on the skillet and swirl the skillet in a circular motion in order to move the potatoes around in the skillet.
  3. After 10 minutes, turn the heat to high and continue cooking, swirling every 3 minutes, until potatoes are tender and golden brown, about 8-10 minutes. Add half the green onions to the skillet and swirl one additional time to combine. Cook for 1 minute.
  4. Garnish with the remaining green onions when serving.

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WONDERFULLY simply and easy to prepare not to mention how DELISH. Hubby asked me several times “if” I made them because they looked like dish from a restaurant. We both loved these potatoes and looking forward to making them again with potatoes from our garden. Thank you for sharing this recipe Lacey 🙂

THESE WERE THE BEST RED POTATOES WE HAVE EVER HAD!!!!! The recipe is easy, the prep is easy, the sautéing is easy and I think they would go with anything. This is definitely my new go to side dish. THANKS!!!!

Great idea Julie! My grandmother passed me a recipe very similar to this except I use Italian large leaf parsley, roughly chopped, instead of the green onions. My grandmother also pre boils the potatoes and just slices the ends instead of the middle. I use tons of butter, letting the babies sit on low heat once they are fully sauteed to soak up the rest of the butter. Delicious, and always been a favorite of mine. Can’t wait to try your recipe tonight for dinner!