Sautéed Baby Red Potatoes

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

Sautéed Baby Red Potatoes recipe and images by Lacey Baier, a sweet pea chef

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.

Sautéed Baby Red Potatoes recipe and images by Lacey Baier, a sweet pea chef

It’s a meal that just doesn’t get old. Yes, I speak from experience.

Sautéed Baby Red Potatoes recipe and images by Lacey Baier, a sweet pea chef

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

Sautéed Baby Red Potatoes recipe and images by Lacey Baier, a sweet pea chef

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

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

Sautéed Baby Red Potatoes recipe and images by Lacey Baier, a sweet pea chef

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.

Sautéed Baby Red Potatoes recipe and images by Lacey Baier, a sweet pea chef

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.

Sautéed Baby Red Potatoes recipe and images by Lacey Baier, a sweet pea chef

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.

Sautéed Baby Red Potatoes recipe and images by Lacey Baier, a sweet pea chef

Yes, I speak from experience.

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.
Author:
Recipe type: Easy
Serves: 4
Ingredients
  • 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
Instructions
  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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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

16 comments… add one

  1. sara May 18, 2011, 1:37 pm

    These look delicious! Love the idea of only peeling the potatoes partially. Yum!

    Reply
  2. Charlotte May 20, 2011, 12:50 am

    LOVE all three of these things. Will be trying them all soon and will let you know how it goes!

    Reply
  3. William Rose May 20, 2011, 12:17 pm

    Looks mouth-wateringly tasty – can’t wait to try it out!

    Reply
  4. Dustin May 30, 2011, 7:55 am

    These baby red potatoes are really one of my favorites. I always request them when we do salmon don’t I?

    Reply
  5. Julie July 11, 2011, 8:34 am

    Your website is very beautifully written. Check out my baby red (and yellow) potato salad…

    http://bit.ly/rh4nDa

    Thanks! Julie

    Reply
    1. lacey - a sweet pea chef July 11, 2011, 11:30 am

      Hi Julie! Just checked out your site — looks great (and congrats on finally getting your kitchen!). Thanks so much for stopping by! Your potato salad sounds yummy.

      Reply
  6. Meghan February 14, 2013, 2:02 pm

    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!

    Reply
  7. Becky May 9, 2014, 5:09 pm

    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!!!!

    Reply
    1. Lacey Baier May 9, 2014, 9:42 pm

      Yay! That’s what I like to hear, Becky :) These are so yummy!

      Reply
  8. Leslie May 12, 2014, 1:22 pm

    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 :)

    Reply
    1. Lacey Baier May 13, 2014, 11:02 pm

      Yay! So glad to read your review. I love this recipe, too. Home-grown potatoes I bet are gonna be awesome :)

      Reply
  9. diane September 21, 2014, 7:15 am

    Wonderful potatoes! Thannks

    Reply
    1. Lacey Baier September 21, 2014, 10:28 pm

      Yay! Glad you enjoyed them, Dianne :)

      Reply

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