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A plate of sauteed Carisma potatoes with herbs on top.
Victoria Haneveer

Crispy Sautéed Carisma Potatoes

Carisma potatoes are parboiled and then sautéed in oil until crisp and golden. Add butter or fresh herbs if you want them.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Course: Side Dish
Cuisine: Various
Ingredients Method Notes

Ingredients
 

  • 3 Carisma potatoes
  • Water, as needed
  • Salt, to taste
  • Oil, as needed
Optional Ingredients
  • Butter
  • Fresh rosemary leaves
  • Fresh parsley, chopped
  • Black pepper, to taste

Equipment

  • Large saucepan
  • Colander
  • Large skillet
  • Chef’s knife
  • Cutting board

Method
 

  1. Wash the potatoes and leave the skins on. Cut them into 1-inch (2.5cm) cubes.
  2. Put them in a large saucepan and cover with water. Bring the water to a boil and add a pinch of salt. Reduce the heat and simmer for about 10 minutes, until the potatoes are almost tender.
  3. Heat oil in a large skillet. Add butter if using. Add rosemary or parsley if using.
  4. Drain the potatoes thoroughly and add them to the skillet.
  5. Sauté until the outsides are golden and crisp, seasoning with salt as they cook.
  6. Cut one cube in half to check the center is tender.
  7. Add black pepper and more salt to taste, then serve hot.

Notes

  • Don't cook the potatoes until they're falling apart during the parboiling step or they can break up in the skillet.
  • Cooked leftovers can be refrigerated for 3 to 4 days.