Tillie Doyle
Pan-fried baby potatoes are a quick, easy, and delicious side dish that can be served with a variety of meals. They can be made in a skillet with a variety of herbs and spices, such as thyme, rosemary, garlic, and parsley, and paired with meats, salmon, or even a broccoli quiche. The key to achieving the perfect crispiness is to ensure the pan and oil are hot before adding the potatoes, which have been boiled and crushed beforehand.
| Characteristics | Values |
|---|---|
| Cook time | 5-7 minutes |
| Preparation | Boil in salted water first, crush, then pan fry |
| Type of potato | Baby Yukon Golds, Baby Russet, Red Skinned Potatoes, Baby Nadine Potato |
| Texture | Crispy, soft, creamy, fluffy, crunchy |
| Seasoning | Salt, pepper, dried rosemary, garlic, butter, olive oil, onion powder, thyme |
| Storage | Store in an airtight container in the fridge for up to 4 days |
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What You'll Learn
How to cut baby potatoes for pan-frying
Baby potatoes are a great choice for pan-frying as they cook quickly and crush easily. When cutting baby potatoes for pan-frying, it is recommended to cut them into halves. This reduces the cooking time, especially if the potatoes are on the larger side. Cutting them into halves also creates a crispy texture and allows for more even cooking.
To prepare the baby potatoes for pan-frying, start by rinsing them under cool water. Then, use a sharp knife to cut each potato in half. If you want to get a head start, you can cut the potatoes a few hours or even a day in advance. To prevent browning, place the cut potatoes in a bowl, cover them with cold water, and store them in the refrigerator until you're ready to cook.
When you're ready to cook, drain and rinse the potatoes, then pat them dry. Place the halved potatoes cut-side down in a single layer on a large skillet or frying pan. This ensures that the potatoes get crispy and cook evenly. Drizzle or spray the potatoes with oil, being generous to prevent sticking and to add flavor.
Heat the pan over medium heat and cover it. Cook the potatoes for 8 to 10 minutes, or until the water evaporates and the potatoes are tender. Remove the lid and continue cooking for an additional 2 to 3 minutes, allowing the potatoes to brown and crisp up. Give them a toss or flip them over if needed to ensure even browning.
Once the potatoes are crispy and golden, they are ready to be served! Remove them from the pan and season with salt, pepper, herbs, or any desired spices. Enjoy your pan-fried baby potatoes as a delicious and versatile side dish.
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The best types of baby potatoes for pan-frying
Yes, you can pan-fry baby potatoes. In fact, baby potatoes are a great choice for pan-frying because they cook quickly and crush easily. Here are some of the best types of baby potatoes for pan-frying:
Baby Yukon Golds
Baby Yukon Golds are a popular choice for pan-frying because they have a soft and creamy texture when cooked. They won't give you as many jagged, crispy edges as some other varieties, but they are a good option if you prefer a softer inside.
Baby Red Skinned Potatoes
Baby red-skinned potatoes are another great option for pan-frying. They have a higher starch content, which makes them fluffier on the inside and gives them more crunch. They crush more easily into small and large chunks, creating a variety of textures in your dish.
Baby Nadine Potatoes
Baby Nadine potatoes are similar to baby red-skinned potatoes in terms of texture. They are starchy and will give you a fluffier inside and more crunchy bits.
Other Varieties
While the above-mentioned varieties are commonly recommended for pan-frying, you can also experiment with other types of baby potatoes, such as baby russets or sweet potatoes, to find the flavour and texture that you prefer.
Preparation and Cooking
When preparing baby potatoes for pan-frying, you can choose to peel them or simply scrub the skin well if you prefer to keep it on. Slice the potatoes into coins about 1/4" thick, or leave smaller potatoes whole. Heat oil in a skillet or frying pan over medium-high heat, add the potatoes, and season with herbs and spices. Cook until golden and crusty, flipping occasionally, for a total cooking time of around 10-20 minutes, depending on the size of the potatoes.
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How to make pan-fried baby potatoes crispy
Pan-fried baby potatoes make a great side dish and can be cooked in a few simple steps.
Firstly, you'll want to choose the right type of potatoes. Baby potatoes are ideal as they cook quickly and crush easily. Baby red-skinned potatoes, Baby Nadine potatoes, and Baby Yukon Golds are all great options. The latter will give you a softer inside, while the former two will provide a fluffier inside and more crunch.
Next, you'll want to slice the potatoes. The thickness of the slices will depend on your personal preference, but generally, they should be around 1/4" thick. If you're using larger potatoes, you may need to cut them in half.
Now it's time to cook the potatoes. Place a large skillet on medium-high heat and add oil. You can use a variety of oils, such as vegetable oil or extra-virgin olive oil. Once the oil is hot, carefully add the potato slices to the pan. It's important to ensure that the potatoes are in a single layer and not overlapping, as this will help them cook evenly.
Cover the skillet with a lid and let the potatoes cook undisturbed for about 10-20 minutes, or until they are tender and golden brown on the bottom. Then, remove the lid and let the potatoes fry for another 2-3 minutes to get a nice crispy texture.
Once the potatoes are crispy, you can add butter and fresh herbs of your choice, such as thyme, rosemary, or parsley. Toss the potatoes with the butter and herbs until the butter is melted and the herbs are fragrant.
Finally, serve the potatoes immediately. They go well with a variety of main dishes, such as chicken, pork, or steak. Enjoy your crispy pan-fried baby potatoes!
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How long to pan-fry baby potatoes for
Baby potatoes are a great choice for pan-frying as they cook quickly and crush easily. The time it takes to pan-fry baby potatoes depends on the size of the potatoes and the desired texture. Smaller potatoes can be left whole, while larger potatoes should be cut in half or sliced into coins.
If you want crispy pan-fried baby potatoes, it is recommended to slice them thinly, about 1/4" thick or 1/2" small cubes. This will increase the surface area that gets golden and crispy and reduce the overall cook time. Heat a large skillet over medium-high heat and add cooking oil, such as vegetable oil or a mixture of extra-virgin olive oil and vegetable oil. Add the potatoes to the pan and season with rosemary, salt, and pepper. Cook the potatoes undisturbed until they are golden and crispy, which should take around 4 to 5 minutes. Then, flip the potatoes and cook for another 4 to 5 minutes until golden on the other side. Finally, add any desired spices or herbs and cook for an additional 2 minutes until the potatoes are tender.
If you prefer your baby potatoes to be softer and creamier, you can boil them first before pan-frying. Boil the halved baby potatoes in salted water until they are almost fork-tender, which should take around 8 to 10 minutes. Then, drain the potatoes and let them steam dry. You can use a mug or drinking glass to crush the potatoes gently. Finally, heat oil in a skillet over medium-high heat and add the potatoes, cooking until they are golden and crispy, which should take about 2 to 3 minutes.
Overall, the total cooking time for pan-fried baby potatoes can range from around 10 to 20 minutes, depending on the desired texture and the cooking method used.
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What to serve with pan-fried baby potatoes
Pan-fried baby potatoes are a versatile side dish that can be served with a variety of main courses. Here are some ideas for what to serve with them:
Breakfast Options
Pan-fried baby potatoes can be a delicious addition to a hearty breakfast. Serve them with eggs, bacon, and toast for a traditional breakfast plate. Alternatively, create a breakfast hash by mixing the potatoes with diced onions, bell peppers, and your choice of meat, such as sausage or bacon. Top it off with a fried egg for a filling and flavourful meal.
Lunch and Dinner Ideas
Pan-fried baby potatoes are an excellent side dish for lunch or dinner. They pair well with a variety of proteins, including grilled chicken, salmon, or steak. For a vegetarian option, serve them with a hearty salad, such as a spinach salad with sliced almonds and cranberries, and a tangy vinaigrette.
Herb and Spice Enhancements
Enhance the flavour of your pan-fried baby potatoes by adding herbs and spices. Fresh herbs like parsley, dill, or rosemary can add a burst of flavour. If you're looking for something more savoury, try garlic powder, chilli powder, or dried thyme. Don't be afraid to experiment with different combinations to find your favourite flavour profile.
Cheese and Dairy Accents
For a creamy touch, serve your pan-fried baby potatoes with a dollop of sour cream or crumbled feta cheese. If you're feeling indulgent, sprinkle some grated parmesan cheese on top and broil them for a crispy, cheesy coating.
Other Creative Pairings
Think outside the box with unique pairings like broccoli quiche or a refreshing spinach and salad mix. Pan-fried baby potatoes are versatile and can be adapted to suit your taste preferences. Get creative and explore different combinations to discover your favourite way to enjoy them.
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Frequently asked questions
Yes, baby potatoes are a great option for pan-frying.
First, boil the baby potatoes in salted water until they can be easily pierced with a fork. Drain the potatoes and leave them to steam dry. Place a skillet on medium heat and add butter and olive oil. Once the butter has melted, add the potatoes and stir to coat. For extra flavor, add garlic, thyme, rosemary, salt, and pepper.
It takes around 5-10 minutes to pan-fry baby potatoes that have already been boiled. If you are pan-frying the baby potatoes without boiling them first, it will take around 20 minutes.
Pan-fried baby potatoes make a great side dish for a variety of meals. They can be served with sour cream, fresh herbs, and a protein of your choice.
