Side Dish: Canada – Quebec – Pommes de Terre Sautées à la Québécoise (Quebec-style Sautéed Potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 2 lb (900 g) small Yukon Gold or other local potatoes, scrubbed (leave skin on or peel per preference)
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) neutral oil (canola or vegetable oil)
- 1 medium yellow onion, about 6 oz (170 g), thinly sliced
- 2 cloves garlic, minced (about 6 g)
- 4 sprigs fresh thyme (or 2 small sprigs fresh rosemary) — or 1 tbsp (15 ml) fresh thyme leaves, chopped
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (14 g) butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)
- Flaky sea salt, for finishing (optional)

Instructions

Short Description:
Buttery, golden pan-sautéed potatoes seasoned with fresh thyme (or rosemary) and finished with parsley — a simple Quebecois side that highlights local potatoes and rich butter flavor.

Regional Notes:
This Quebec version emphasizes generous butter and fresh local potatoes, often Yukon Gold or other Quebec-grown types, plus aromatic herbs like thyme or rosemary. Compared with more generic sautéed potatoes, the emphasis here is on butter flavor and the use of whole herb sprigs or freshly picked leaves to infuse a distinctly Quebecois profile.

1. Place whole small potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer until just tender when pierced with a knife, about 10–12 minutes depending on size. Do not overcook. Drain and let steam-dry in the colander for 5 minutes.
2. When cool enough to handle, halve or quarter the potatoes so pieces are roughly 1 to 1 1/2 inches (2.5–4 cm). Pat dry with a kitchen towel to remove surface moisture (this helps achieve a crisp crust).
3. Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add the neutral oil and 4 tbsp (56 g) butter. When the butter foams and begins to brown lightly, add the potatoes cut-side down in a single layer; do not overcrowd the pan (work in batches if necessary).
4. Cook undisturbed until the undersides are deep golden and crisp, about 5–7 minutes. Flip or toss the potatoes and continue to cook, moving them so all sides get color, about 6–8 more minutes.
5. Push the potatoes toward the side of the pan and add the sliced onion. Cook, stirring the onion occasionally, until it softens and begins to brown, about 3–4 minutes. Stir the onion into the potatoes.
6. Add the minced garlic and the thyme sprigs (or rosemary sprigs/ chopped leaves). Cook, stirring, 1–2 minutes until fragrant. If using whole sprigs, tuck them among the potatoes to infuse flavor and remove before serving if desired.
7. Reduce heat to medium-low. Season with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) freshly ground black pepper, adjust to taste. If you like extra butteriness, stir in the optional 1 tbsp (14 g) butter now until melted.
8. Remove from heat, discard whole herb stems if used, and sprinkle with 2 tbsp (8 g) chopped fresh parsley and a pinch of flaky sea salt if desired. Serve immediately while hot and crisp.