Sauteed Potatoes with Garlic, Thyme and Lemon

READY IN: 30mins
Recipe by skat5762

These are a fairly quick and fresh tasting version of steak fries. These are based upon Julia Child's 'Pommes de terre sautees a l'ail'. She also suggests that you can use sage or rosemary in place of the thyme.

Top Review by Missy Wombat

I really enjoyed this recipe. If your family are big potato eaters it may be worth doubling the batch - my toddler and I polished off the lot between us! I used dried thyme instead of fresh. The garlic and lemon juice are excellent touches. Thanks s'kat!

Ingredients Nutrition


  1. Peel potatoes and cut into quarters lengthwise.
  2. Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
  3. Remove garlic with slotted spoon.
  4. Oil should be quite hot, but not smoking.
  5. Add potatoes and let sit over moderately high heat for about 2 minutes.
  6. Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
  7. Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
  8. Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
  9. Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
  10. *Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
  11. *(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
  12. Remove from pan with slotted spoon to paper bag.
  13. Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.

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