These Saute Potatoes with three different dips make the most delicious side dish for a special meal, BBQ or camping trip.
A few years back we were at the Port Eliot festival.
Over the course of the weekend we both developed a mild addiction to one particular food stall.
They had these gigantic paella pans and were cooking up saute potatoes all weekend long.
The crispy fried potatoes were plonked unceremoniously onto paper plates. Before being topped with a big wobbly dollop of garlic mayonnaise.
They were insanely good.
The perfect festival food: high in energy and even higher in comfort food points!
Since then I’ve made these saute potatoes at breakfast time (a perfect hangover cure!). For an easy lunch or, as I’ve done here, for a BBQ side dish.
They can be cooked indoors in a frying pan. Or in a hot skillet over the embers of a campfire.
Click here to watch me cook them outdoors: Campfire Saute Potatoes
And if you’d like more camping food inspiration, be sure to check out my Camping Recipes archive.
You can, of course, saute any type of potato you like. And I would always suggest you use up what you already have before nipping out to buy something specific a recipe calls for.
But if you get the choice, I would plump for a floury potato over a waxy one.
A floury potato (such as a King Edward or a Maris Piper) will give an amazing golden crust, and an insanely fluffy centre.
How to make flavoured mayonnaise
Along with the aforementioned garlic mayo, I thought I’d bring some new mayo flavours to the table.
Pesto & mayo make glorious partners. And the harissa version brings a pop of colour and heat to those that like it.
If you need more mayonnaise inspiration, why not try mixing wholegrain mustard, smoked paprika, lemon juice & zest, mango chutney, or even sriracha to your mayo bowls.
Adapt your dips to your favourite flavours.
Saute Potatoes with a Trio of Mayo Dips
Chunky fried potatoes, golden and crispy outside, yet soft and fluffy inside - they're a dream!
- 1 kg potatoes
- 1 tbsp oil
- pinch salt
- 6 tbsp mayonnaise
- 2 tsp pesto
- 2 tsp harissa paste
- 1/4 tsp ground garlic - can use 1-2 cloves of fresh garlic instead
- fresh herbs for serving (optional)
Peel the potatoes and cut in half if they are small, or into chunks if they are large. Aim to make each piece bite-sized.
Add to a large pan of boiling water and parboil for 5 or 6 minutes, then drain well.
Preheat a large skillet over a medium high heat.
Add the oil, and coat the pan evenly.
carefully tip in the potatoes and toss around in the hot fat.
Let sit for a few minutes until the underneath has turned golden. Flip the potatoes over to cook the other side.
Meanwhile, mix up your mayonnaise flavours using roughly 2 tablespoons of mayo for each base.
Taste as you go. You may find you want more or less flavouring than I've indicated here.
Sprinkle the crispy potatoes with salt and serve with the dips.