Instructions
- Wash the potatoes. Cut them into thin slices, about 1/4” inch thick.
- Heat the butter and olive oil in a large skillet over medium high heat.
- Add the potatoes and cook them for 10 to 12 minutes until browned, flipping occasionally until all sides are browned. Sprinkle with seasoning and serve hot.
Pan-Fried Potatoes
A lot of pan fried potatoes (or crispy breakfast taters) take way longer than they should. Below are our top tips for pan-fried potato perfection.
Prep: 5min
Total: 20min
Yield: 6 serving(s)
Nutrition Facts: calories 102 Calories, Fat 5 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 189 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 1 g, Protein 2 g
Ingredients:
- 1 lb. baby potatoes, scrubbed clean
- 1 tbsp. vegetable oil
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. freshly chopped rosemary
- 1 tsp. garlic powder (optional)
- 1/2 tsp. chili powder (optional)
- Kosher salt
- Freshly ground black pepper
Instruction:
- Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat oils. Add potatoes and season with rosemary, salt and pepper. Cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Flip potatoes and cook until golden on other sides, 4 to 5 minutes more.
- Sprinkle with garlic powder and chili powder, and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.
Delicious Pan Fried Potatoes – Easy Skillet Potatoes Recipe
FAQ
Is it necessary to boil potatoes before frying?
It’s best to parboil the potatoes first before pan frying to get cooked tender inside. In my experience, not boiling the potatoes first will result in not well cooked inside but crispy outer potatoes. Unless you are cutting the potatoes extra thin (which makes it like potatoes crips) then it’s best to boil first.
Why won’t my fried potatoes get crispy?
A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
Why do you need to soak potatoes before frying?
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.
Do you have to boil potatoes before roasting them?
Boiling your potatoes for a little bit before roasting helps make sure that you get that beautiful crisp crust on the outside. If you don’t parboil your spuds, the outside skin will remain quite tough, meaning that whatever fat you use will not be able to get inside the cracks.
