This post was last updated on May 15, 2015 to include new images and a recipe video.
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.
It’s a meal that just doesn’t get old.
Yes, I speak from experience.
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.
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.
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.
Yes, I speak from experience.
- 2 lb small baby red potatoes skin on
- 2 tbsp unsalted butter
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 cup green onions approx. 2-3, sliced and divided
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Using a vegetable peeler, remove a strip of the peel from around the center of each potato. Set aside.
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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.
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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.
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Garnish with the remaining green onions when serving.
Recipe Video
Just made these last night exactly as instructed and they came out soooo delicious! I would’ve taken a picture, but they were gone before I could get one! Thanks for sharing!
Nicely explained, today I actually made this dish for my baby, it tastes delicious. It is a guaranteed method of fast cooking and does retain the nutritive value of food. Thanks.
Wonderful potatoes! Thannks
Yay! Glad you enjoyed them, Dianne 🙂
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 🙂
Yay! So glad to read your review. I love this recipe, too. Home-grown potatoes I bet are gonna be awesome 🙂
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!!!!
Yay! That’s what I like to hear, Becky 🙂 These are so yummy!
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!
Your website is very beautifully written. Check out my baby red (and yellow) potato salad…
http://bit.ly/rh4nDa
Thanks! Julie
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.
These baby red potatoes are really one of my favorites. I always request them when we do salmon don’t I?
Looks mouth-wateringly tasty – can’t wait to try it out!
Thanks, William! I hope you like them 🙂
LOVE all three of these things. Will be trying them all soon and will let you know how it goes!
Yay — I’d love to know what you think, Charlotte 🙂
These look delicious! Love the idea of only peeling the potatoes partially. Yum!
Oh, and it’s SO good, Sara! 🙂