Cody Casey
Pan-fried potatoes are a simple and tasty side dish that can accompany a variety of meals. They can be prepared in a number of ways, including with or without butter. While butter can add flavour to the potatoes, it burns quickly over high heat, which is necessary for achieving the optimal crispiness of the potatoes. Instead, oils with a high smoke point, such as avocado oil, ghee, or peanut oil, are recommended for pan-frying potatoes.
| Characteristics | Values |
|---|---|
| Type of potato | Red, Yukon Gold, Sweet |
| Potato shape | Cubes, chunks, coins, discs, slices |
| Thickness | 1/4", 1/2", 3/4" |
| Use of butter | Yes, but mixed with oil to prevent burning |
| Use of herbs | Yes, added at the end or beginning depending on the herb |
| Use of spices | Yes, added towards the end to prevent burning |
| Use of salt and pepper | Yes |
| Use of other seasonings | Yes, e.g. onion powder, garlic powder, chili powder |
| Use of a lid | Yes, to trap steam and cook the potatoes |
| Cooking time | 10-20 minutes |
| Frying pan type | Cast iron, non-stick |
| Frying pan size | 10-12 inches |
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What You'll Learn
Use a cast iron skillet for better heat retention
While you can cook potatoes in a pan with butter, using a cast iron skillet is a better option for heat retention. Here's why:
Cast iron skillets are thick and heavy, and they heat up evenly across the entire pan. This even heat distribution is key to achieving that coveted golden brown colour on your potatoes. The excellent heat retention of cast iron means your potatoes will continue to cook evenly even after you've added them to the pan, resulting in a consistent texture and colour.
When using a cast iron skillet, it's important to give it enough time to heat up properly. Place a piece of potato in the skillet, and if it starts sizzling, you know it's ready. This initial sizzle is important because cast iron skillets take longer to heat up than regular pans, and you want to ensure that your potatoes start cooking as soon as they hit the pan.
Another benefit of cast iron skillets is their ability to retain heat even when the food is moved around. This means that you can cook your potatoes in batches, adding a handful at a time, and still achieve consistent results. By cooking in batches, you avoid overcrowding the skillet, which can cause the potatoes to steam and become soft instead of crispy.
Additionally, cast iron skillets provide a spacious cooking surface. When frying potatoes, it's important not to stack them on top of each other so that they cook evenly. The ample surface area of a cast iron skillet allows you to spread out the potatoes and give each slice access to the butter or cooking fat, ensuring that every piece gets those delicious crispy edges.
Finally, cast iron skillets are versatile and can be used on various heat sources, including gas, electric, and induction cooktops. This makes them a great investment for your kitchen, as you can use them for a range of cooking techniques beyond just frying potatoes.
In summary, using a cast iron skillet for cooking potatoes offers superior heat retention, even heating, and a spacious cooking surface, all of which contribute to achieving the perfect crispy texture and golden colour that makes fried potatoes so irresistible.
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Slice potatoes into 1/4-inch thick coins
To slice potatoes into 1/4-inch thick coins, start by peeling the potatoes. If you prefer the skin-on texture and flavour, you can skip this step and simply scrub the potatoes clean. Rinse the potatoes and gently dry them with a clean kitchen or paper towel.
Next, slice the potatoes into coins that are about 1/4-inch thick. Try to make the coins as uniform in size as possible, as this will help them cook evenly. If you want to cut the potatoes into a specific shape, such as cubes or wedges, you can do so, but keep in mind that the cooking time may vary.
Once the potatoes are sliced, you can follow your desired recipe to cook them in a pan with butter. It is important to note that butter has a lower smoke point than some oils, so it may not be suitable for cooking methods that require high heat. However, you can still cook potatoes in butter by adjusting the heat accordingly and keeping a close eye on the pan to prevent burning.
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Use vegetable oil and extra-virgin olive oil for frying
While butter is a popular option for cooking potatoes, it has a low smoke point and burns quickly over high heat. This is problematic because high heat is necessary for achieving the optimal crispiness of fried potatoes.
Vegetable oil and extra-virgin olive oil are better options for frying potatoes because they have higher smoke points. You can also mix extra-virgin olive oil with vegetable oil or another neutral oil with a high smoke point. This combination will allow you to benefit from the great taste of olive oil without having to worry about it burning.
To fry potatoes in vegetable oil and extra-virgin olive oil, first, scrub your potatoes clean. Then, slice them into round coins that are about 1/4" thick. You can also cut them into 1/2" cubes if you prefer. Next, heat the oils in a large skillet over medium-high heat. Add the potatoes to the pan and season them with rosemary, salt, and pepper. You can also add other seasonings such as garlic powder, chili powder, cumin, paprika, or coriander.
Cook the potatoes undisturbed until they are golden and crusty on the bottom, which should take about 4 to 5 minutes. Then, flip the potatoes and cook for another 4 to 5 minutes until they are golden on the other side. Finally, sprinkle with any additional desired seasonings and cook for another 2 minutes or until the potatoes are tender. Serve warm.
Using vegetable oil and extra-virgin olive oil for frying potatoes will help you achieve crispy, golden potatoes without having to worry about burning. This combination of oils provides a good balance of taste and a high smoke point, making it ideal for frying potatoes.
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Add butter and seasonings after boiling potatoes
While it is possible to cook potatoes in a pan with butter, it is not recommended as butter burns too quickly over high heat, which is necessary for optimal crispiness. Instead, it is best to use cooking oils with a higher smoke point, such as vegetable oil or a mixture of extra-virgin olive oil and vegetable oil.
However, if you are set on using butter, it is best to add it after boiling the potatoes. Here is a step-by-step guide:
First, place the potatoes in a pot of salted water and cover them with about an inch of water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork. This usually takes around 10 to 20 minutes, depending on the size of the potatoes.
Once the potatoes are tender, drain the water and return the potatoes to the pot or a mixing bowl. At this point, you can add the butter and other seasonings. For a generous amount of butter, melt it and drizzle it over the potatoes, stirring until they are evenly coated. You can also add olive oil to enhance the natural creamy and buttery flavour of the potatoes.
For seasonings, salt and black pepper are classic choices. You can also add fresh or dried herbs such as rosemary, thyme, or parsley. If you want a pop of colour and freshness, it is best to add the herbs after cooking. Other seasonings you can use include onion powder, garlic powder, chilli powder, paprika, cumin, or taco seasoning.
Finally, serve the potatoes immediately. You can also refrigerate them in an airtight container and reheat them in a hot skillet when needed.
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Refrigerate and reheat in a hot skillet to crisp
While it is possible to cook potatoes in a pan with butter, it is not recommended as butter burns too quickly over high heat, which is necessary for optimal crispiness. Instead, it is best to use a cooking oil with a higher smoke point, such as vegetable oil, extra-virgin olive oil, avocado oil, ghee, or peanut oil.
However, if you have already cooked your potatoes in butter and want to reheat them in a hot skillet to crisp, there are a few things to keep in mind. Firstly, it is important to refrigerate your potatoes in an airtight container after cooking and cooling. This will help keep them fresh and prevent them from drying out.
When you are ready to reheat your potatoes, take them out of the refrigerator and let them come to room temperature. Preheat your skillet over medium-high heat. You may want to add a small amount of cooking oil to the pan to help the potatoes crisp up again. Once the pan is hot, carefully place the potatoes in the skillet, ensuring they are in a single layer and not overcrowded.
Cook the potatoes undisturbed for a few minutes until they are golden and crusty, then use a spatula to flip them over. Continue cooking until they are heated through and crispy on both sides. You can also add some butter to the pan during the reheating process to enhance the flavor, but be careful as it may burn quickly. Finally, taste and adjust the seasoning as needed before serving.
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Frequently asked questions
Yes, you can cook potatoes in a pan with butter. However, butter burns quickly over high heat, so it is recommended to mix it with oil to achieve the desired crispiness.
First, peel and rinse the potatoes, then slice them into 1/4-inch thick coins or small 1/2-inch cubes. Next, heat butter and oil in a large skillet over medium-high heat. Add the potatoes to the pan and season with salt, pepper, rosemary, thyme, onion powder, or other herbs and spices. Cook the potatoes undisturbed for 4 to 5 minutes, then flip them and cook for another 4 to 5 minutes or until golden brown and crispy. Finally, sprinkle with garlic powder, chili powder, or other seasonings and cook for another 2 minutes or until tender.
Yes, you can parboil the potatoes before frying them in butter. This can help reduce the cooking time and ensure that the potatoes are cooked through. However, it is not necessary, as the potatoes will cook through by frying alone.
