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Bulgarian sautéed potatoes – small, fresh, crispy on the outside, soft on the inside, topped with garlic and dill. In Bulgaria we call this картофи соте — kartofi sote, or “potatoes sauté.”
It’s an everyday side you’ll find on tables all over the country: potatoes pan-fried until golden and crisp, then finished with garlic and a good handful of dill.
Nothing fancy, but it’s the kind of simple dish people ask for again and again.
I grew up eating this, and it’s still one of my favorites.
I make it with fresh new potatoes at the very start of summer, when they first show up in Bulgaria — thin skins, creamy insides, and a flavor you just don’t get from the small potatoes sold year-round.
The traditional version often uses large potatoes, peeled and cut, which work just as well; they only need a little longer in the pan.
Either way, the dill is what makes it taste Bulgarian. My daughter loves hers with crumbled feta on top — if you’ve never had potatoes cooked this way, that’s a very good place to start.
How to make Bulgarian sautéed potatoes
- Prep the potatoes. Scrub small new potatoes (or peel and cut large ones). Halve or quarter any bigger pieces so everything is a similar size and cooks evenly.
- Parboil. Boil the potatoes for 3 minutes, then drain them well and let the steam dry off — dry potatoes crisp up; wet ones steam.
- Sauté. Heat olive or avocado oil in a large skillet over medium-high (skip sunflower oil). Add the potatoes in a single layer and cook about 5 minutes on the first side, then 4–5 minutes on the second, turning or tossing, until they’re golden all over and cooked through. Larger peeled potatoes take a bit longer.
- Finish off the heat. Add butter. Season with salt and pepper, add a little garlic (a pinch of powder, or crushed/pressed fresh), and toss with plenty of chopped dill. Parsley is optional.
Tips
Fresh dill, not dried. Dried dill loses the bright, grassy flavor that makes this dish. Stir it in at the very end so it stays green.
Don’t crowd the pan. Give the potatoes room in a single layer so they fry and brown instead of steaming — cook in two batches if you need to.
Go easy on the garlic. A little goes a long way. Add it off the heat so it doesn’t burn — or do it the old way: drop a whole peeled clove in while the potatoes cook to season the oil, then lift it out before serving.
Serving ideas
In Bulgaria these are served as an appetizer at restaurants, or as a side with chicken, fish, or steak. They’re the classic partner for pan-seared branzino fillet. Crumble feta over the top the way my daughter likes them, or add a spoonful of thick yogurt on the side — both are very Bulgarian. You can also serve these along Lamb Loin Chops for Easter or another holiday gathering, St Louis Style Ribs or Baked Halibut.
Sautéed Potatoes FAQ
What potatoes are best for this? Waxy potatoes hold their shape best — small new potatoes or Yukon Gold are ideal. Starchy potatoes like russets can fall apart, so if that’s what you have, cut them a little larger and handle them gently.
Do I have to parboil first? The parboil is what gives you a soft, cooked-through inside with a crisp outside in a short time. You can skip it and fry them longer over lower heat, but they take much more time and can brown before the center is done.
Can I make them ahead? They’re best straight from the pan while the edges are crisp. If you need to reheat, use a hot skillet or the oven rather than the microwave, which softens them.
Can I use another herb instead of dill? You can, but dill is what makes this dish Bulgarian. Parsley is the usual backup; chives also work. If you want the authentic flavor, keep the dill.
More Recipes With Potatoes
Bulgarian Sautéed Potatoes with Dill (Kartofi Sote)
Ingredients
- 2 lb new potatoes, or large potatoes, peeled, scrubbed
- Olive or avocado oil, for the pan
- Salt and pepper
- Garlic — a little or a lot (to taste), powder, or 1 clove crushed/pressed
- 2 tbsp butter
- 2 –3 tbsp chopped fresh dill
- Chopped parsley, optional
Instructions
- Scrub the potatoes (peel large ones); halve or quarter so pieces are even.
- Parboil 3 minutes, drain well, and let the steam dry off.
- Heat oil in a large skillet over medium-high. Cook the potatoes in a single layer about 5 minutes per side, turning, until golden and cooked through.
- Off the heat, add butter, season with salt, pepper, and garlic, and toss with dill (and parsley, if using).
Notes
Serve hot — they’re at their best straight from the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
