Pan Fried Potatoes
When it comes to comfort food, nothing quite beats the satisfying crunch and fluffy interior of perfectly pan fried potatoes. Simple yet incredibly delicious, this dish makes for a delightful side or a star of your meal. With just a handful of ingredients, you can create a delightful dish that will have everyone coming back for seconds. So, let’s dive into the irresistible world of pan fried potatoes!
Reasons to Love Pan Fried Potatoes
There are countless reasons to adore pan fried potatoes. Here are a few that stand out:
- Flavorful: The combination of butter and garlic creates a rich flavor that elevates potatoes to new heights.
- Versatile: They can be served alongside a variety of mains, from grilled meats to vegetarian dishes.
- Quick & Easy: This recipe is straightforward, making it perfect for weeknight dinners.
- Customizable: Add your favorite herbs and spices to make it your own!
What You’ll Need
To whip up a batch of scrumptious pan fried potatoes, gather the following ingredients:
- 2 lbs baby potatoes, skin on
- 1 teaspoon sea salt or kosher salt
- 1/2 to 1 cup water, depending on your cooking method
- 4 tablespoons butter
- 1/2 teaspoon additional salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2/3 cup fresh herbs, minced (a combination of parsley, mint, cilantro works beautifully)
- 2 sliced jalapeños (optional for a spicy kick)
- 1 tablespoon peppercorns (optional)
- 1 tablespoon butter to finish off
Toolbox for This Recipe
Before you get started, make sure you have the following tools on hand:
- Skillet or Frying Pan: A wide, heavy-bottomed skillet is ideal for even cooking.
- Lid: This helps to steam the potatoes while they cook.
- Spatula: For flipping and stirring the potatoes.
- Knife and Cutting Board: Essential for chopping garlic and herbs.
Build Pan Fried Potatoes Step by Step
Creating your pan fried potatoes is as easy as one, two, three! Follow these steps for the perfect result.
Step 1: Prep the Potatoes
Begin by washing your baby potatoes thoroughly to remove any dirt. Since we’re keeping the skin on, it’s essential to ensure they’re clean. Cut the potatoes in half or quarters if they are larger, as this will help them cook evenly.
Step 2: Boil the Potatoes
In a large pot, add the potatoes along with 1 teaspoon of sea salt and enough water to cover them. Bring the water to a boil, then reduce to a simmer and cook for about 10-15 minutes, or until they are just tender but not falling apart.
Step 3: Drain & Cool
Once the potatoes are cooked, drain them in a colander and allow them to cool for a few minutes. This step is crucial as it helps them dry out a bit before frying, leading to a crispier exterior.
Step 4: Pan Frying
In your skillet, melt 4 tablespoons of butter over medium-high heat. Once the butter is sizzling, carefully add the boiled potatoes to the skillet. Make sure not to overcrowd the pan; you want space for them to crisp up. If needed, do this in batches.
Step 5: Seasoning
Sprinkle the potatoes with 1/2 teaspoon of salt, 1 teaspoon of black pepper, and the minced garlic. If you’re using jalapeños and peppercorns, add them in at this stage. Let the potatoes fry for about 5-7 minutes, turning them occasionally until they are golden brown and crispy.
Step 6: Add the Fresh Herbs
Once the potatoes are beautifully golden, stir in the minced fresh herbs for a burst of flavor. Cook for an additional 1-2 minutes until the herbs are fragrant.
Step 7: Finish with Butter
To elevate the flavor even more, add 1 tablespoon of butter to the pan just before serving. Stir gently to coat all the potatoes and let it melt, creating a rich, buttery glaze.
What to Use Instead
If you’re looking for alternatives or substitutes, here are some ideas:
- Potatoes: You can use other varieties such as Yukon Gold or red potatoes if baby potatoes aren’t available.
- Butter: For a dairy-free option, use olive oil or a plant-based butter substitute.
- Herbs: Feel free to swap fresh herbs with dried ones, but use them sparingly as they are more concentrated.
- Garlic: Garlic powder can be used in a pinch, but fresh garlic offers a more robust flavor.
Problems & Prevention
To ensure your pan fried potatoes turn out perfectly, here are a few common issues and how to avoid them:
- Potatoes are soggy: Ensure they are thoroughly drained after boiling and allow them to cool slightly before frying.
- Sticking to the pan: Use a non-stick skillet or ensure your pan is well-oiled before adding the potatoes.
- Uneven cooking: Avoid overcrowding the pan; cook in batches if necessary.
- Burnt garlic: Add garlic towards the end of the frying process to prevent it from burning.
Save for Later: Storage Tips
If you have leftovers, here’s how to store your pan fried potatoes:
Allow the potatoes to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through, adding a little butter or oil if needed to regain their crispiness.
Ask & Learn
Can I use other types of potatoes for this recipe?
Absolutely! While baby potatoes are ideal for their size and texture, you can substitute them with Yukon Gold or red potatoes, adjusting the cooking time as necessary.
How can I make these potatoes spicier?
If you love heat, consider adding more jalapeños or even a pinch of cayenne pepper to the seasoning mix. You can also serve them with a spicy dipping sauce.
Can I prepare them ahead of time?
Yes, you can boil the potatoes ahead of time and store them in the refrigerator. Just pan fry them right before serving for the best texture.
What can I pair with pan fried potatoes?
These potatoes make an excellent side dish for grilled meats, fish, or even a hearty salad. For a delicious pairing, check out Greek Lemon Oregano Chicken With Potatoes or Lemon Herb Roast Chicken Potatoes Sheet Pan.
Our Most-Loved Recipes
If you’re looking for more delicious recipes to try, check out these fan favorites:
- Greek Lemon Oregano Chicken With Potatoes
- Lemon Herb Roast Chicken Potatoes Sheet Pan
- Classic Roasted Vegetables
- Simple Garlic Butter Shrimp
Make It Tonight
Now that you know how to make pan fried potatoes, it’s time to get into the kitchen and whip up this easy, delicious dish. With its crispy exterior and tender inside, this recipe is bound to impress. Gather your ingredients, follow the steps, and indulge in a plate of golden, garlicky goodness tonight!
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Pan Fried Potatoes
Ingredients
Equipment
Method
- Begin by washing your baby potatoes thoroughly to remove any dirt. Cut the potatoes in half or quarters if they are larger.
- In a large pot, add the potatoes along with 1 teaspoon of sea salt and enough water to cover them. Bring the water to a boil, then reduce to a simmer and cook for about 10-15 minutes, or until they are just tender.
- Once the potatoes are cooked, drain them in a colander and allow them to cool for a few minutes.
- In your skillet, melt 4 tablespoons of butter over medium-high heat. Add the boiled potatoes to the skillet, ensuring not to overcrowd the pan.
- Sprinkle the potatoes with 1/2 teaspoon of salt, 1 teaspoon of black pepper, and the minced garlic. If using jalapeños and peppercorns, add them now. Fry for about 5-7 minutes, turning occasionally until golden brown and crispy.
- Once golden, stir in the minced fresh herbs and cook for an additional 1-2 minutes until fragrant.
- Add 1 tablespoon of butter to the pan just before serving, stirring gently to coat the potatoes.
Notes
- For extra crispiness, ensure potatoes are thoroughly drained and cooled before frying.
- Use a non-stick skillet to prevent sticking.
- Cook in batches if necessary to avoid overcrowding the pan.
