What are the best types of potatoes to use when sauteing or pan frying them?

The best kind of potatoes to pan-fry: Use baby Yukon gold if you can! If not, choose another creamy variety instead of a starchier choice like russets—if so, you might end up with soggy results.

How to make sautee potatoes?

Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and Maldon Sea Salt Flakes, then serve.

Is it better to boil potatoes before frying?

There are lots of recipes that call for par-boiling the potatoes first to reduce the amount of cooking time, but it's an extra step and an extra pan to wash . If you cook the potatoes over medium heat and keep them covered for most of the cooking time, the lid traps in steam, which helps cook the potatoes through.

Is it better to fry potatoes in butter or oil?

Using both butter and oil to fry the potatoes gives you the best of both worlds. The butter will impart a delicious buttery flavor to the potatoes and the oil will keep the butter from burning.

Can you saute potatoes without boiling them first?

Heat the oil over a high heat in a large frying pan. Place the potatoes in the pan and cook on high, turning often until very lightly browned – this should take about 5 minutes. Then sprinkle on the salt and pepper, and cook again, turning often, for a further 5 minutes, until golden brown.

Should you soak potatoes before sauteing?

First, get the starch off! Rinsing or soaking the potatoes for an hour (or, even better, overnight) will remove some of the starch from the surface and prevent the sugars from browning before the potatoes are cooked .

What type of potatoes are best for frying?

And the clear winners are Idaho or russet potatoes . These potatoes are dense and have less moisture, which is key to avoiding soggy fries. You can also use Yukon gold potatoes, which are an all-purpose potato that can be used for frying. You should avoid waxy potatoes like red-skinned, new, or fingerling potatoes.

Which variety of potato is the best choice for frying potatoes?

What type of potato makes the best french fries, Russets. This mealy potato is high in starch and low in moisture which makes them absolutely delicious for french fries. The russets do not stop there, the high starch content makes for a fluffy baked potato.

Are russet or red potatoes better for frying?

Red Potatoes …have less starch and more sugars than russet potatoes (and are therefore stickier). … are advantageous for boiling, pan frying, grilling, scalloping, and steaming. Try them in your salads, soups, chowders, and fried potato dishes.

Are yellow or russet potatoes better for frying?

Russet Potatoes These potatoes are high in starch and low in moisture making them a great choice for frying. They also don't absorb too much oil leaving them soggy.

Sautéed Potatoes With Black Kale and Nigella Recipe (2024)

By Martha Rose Shulman

Sautéed Potatoes With Black Kale and Nigella Recipe (1)

Total Time: about 25 minutes
Rating: 5(286)
Notes: Read community notes

One of the reasons we love latkes so much is because the browned crispy edges of potatoes are so delicious. Even when they are just browned and not particularly crispy, as they are here, they are irresistible. It helps to use a heavy nonstick pan for these so that you can cook the potatoes long enough and on high enough heat to get the browned edges, without losing those edges to the surface of the pan, where they will undoubtedly stick once they have absorbed the oil. I have been using a potato called simply “yellow potatoes” for this; they are slightly starchy, just a little less so than a Yukon gold or a fingerling, both of which will work just as well. Blanch the kale before you cook the potatoes, cut it into slivers, and add to the potatoes once they are tender. I season the mix with nigella seeds, one of my favorite spices; you can also add something with a kick, like cayenne or chile powder, if you want to pump up the heat.

Featured in: Skillet Vegetables for Hanukkah

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Ingredients

Yield:Serves 4 to 6

1bunch black kale (about ½ pound), stemmed, leaves washed in 2 changes water
Salt
2tablespoons plus 1 teaspoon extra virgin olive oil
1½pounds potatoes, such as yellow potatoes or Yukon golds, cut in small dice (about ½ inch)
2shallots, minced
1teaspoon nigella seeds
Freshly ground pepper

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

171 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 412 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Bring a large pot of water to a boil while you clean kale. When water comes to a boil, salt generously and add kale. Blanch 2 to 3 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water, taking it up by the handful. Cut squeezed bunches of kale into slivers and set aside.
Step
2
Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned. Add salt and continue to toss in pan for another minute or two, until tender. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes. Remove from heat, taste and adjust seasonings, and serve.

Tip

Advance preparation: The blanched kale will keep for 3 or 4 days in the refrigerator.

Ratings

out of 5

286

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Cooking Notes

Florence6 years ago

I left out the Kale. Is that okay?

Beth Gahbler6 years ago

Sautéed Potatoes With Black Kale and Nigella Recipe (2024)

By Martha Rose Shulman

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Ingredients

Nutritional analysis per serving (6 servings)

Preparation

Ratings

Private Notes

Cooking Notes

FAQs

Sautéed Potatoes With Black Kale and Nigella Recipe? ›

Are yellow or russet potatoes better for frying? ›

References