Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces. Next cut up an onion into a large, rough dice. In a large skillet heat oil and bacon fat over medium-low heat.
http://thepioneerwoman.com/cooking/basic-breakfast-potatoes/
In a frying pan over a medium heat, heat the oil and butter. When the butter has melted and has started to sizzle, place the potatoes into the pan. Fry them for about 5 minutes until the underside has turned golden brown and crispy, then turn them over. When the slices of potato are golden brown on both sides, put them on to kitchen paper to drain off the excess fat.
http://www.reallynicerecipes.com/recipe/potato/sauteed
And that’s it! How long you cook the potatoes depends on how you like ’em: if you like ’em really, really brown and crispy, sprinkle on a little flour and keep up the cooking process. If you like them a little on the soft side, quit cooking whenever you’d like.
http://thepioneerwoman.com/cooking/basic-breakfast-potatoes/
Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom. Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes.
http://allrecipes.com/recipe/158546/garlic-herb-skillet-potatoes/
Freshly ground pepper to taste. 1 tsp. garlic, finely chopped. 2 tbsp. parsley, finely chopped. Scrub the potatoes and place in a saucepan. Cover with water and add salt. Bring to a boil and simmer 20 minutes, or until tender. Drain in a colander. When cool enough to handle cut into 1/8 inch thick slices.
http://www.cooks.com/recipe/an1uj94k/sauteed-red-potatoes-with-garlic.html
For the potatoes. Blanch the diced potatoes in the boiling water for 30 seconds and drain in a colander so the steam can escape. On a high heat, in a large frying pan, sauté the diced potatoes in the oil, season with salt and pepper and cook for 4-5 minutes, stirring every minute until golden brown.
http://www.telegraph.co.uk/foodanddrink/recipes/9862775/Raymond-Blancs-saute-potatoes-recipe.html
Quick boil by adding 1-inch thick slices to a skillet with 2 inches of boiling water; cook for about 12 minutes. Steam 1-inch slices over simmering water. Microwave whole sweet potatoes for 5 to 8 minutes rotating halfway through. Microwave whole sweet potato for 4 minutes, then bake at 450° for 5 to 10 minutes. Cut sweet potato in half lengthwise and grill 20 to 25 minutes until tender and crisp.
http://www.ncsweetpotatoes.com/how-to-cook-sweet-potatoes/
Raymond Blanc’s recipe is the perfect accompaniment to a steak or simple pan-fried pork chop and crisp sage leaves and Dijon mustard. 4 medium potatoes, Maris piper or King Edward, peeled, diced (about 1cm), rinsed under cold water and patted dry. 30ml (2 tbsp) rapeseed oil.
http://www.telegraph.co.uk/foodanddrink/recipes/9862775/Raymond-Blancs-saute-potatoes-recipe.html
Cook the whole, unpeeled potatoes in boiling, salted water for 20 minutes. Drain the potatoes and put them into a bowl of cold water. When the potatoes are cold, drain off the water and pat dry with kitchen paper. Using a thin, sharp knife, carefully cut the potatoes into ½cm slices.
http://www.reallynicerecipes.com/recipe/potato/sauteed
Baked Sweet Potato. To cook sweet potatoes, pierce their skin several times with a fork and bake at 400° for 40-50 minutes or until fork tender. Sautéed Sweet Potato. Slice or dice sweet potato, toss in oil and sauté for about 10 minutes.
http://www.ncsweetpotatoes.com/how-to-cook-sweet-potatoes/
how long to saute potatoes
Potatoes to be sauteed for 4 to 5 minutes. Saute potatoes for 4 to 5 minutes.