Cody Casey
Pan-fried potatoes are a delicious, easy-to-make side dish that can be served with any meal. They are also a great vegetarian, plant-based, and gluten-free option. To make them, you can use olive oil, butter, or a combination of both. While olive oil adds a subtle nuttiness, butter brings a rich and savoury taste to the dish. You can also add seasonings like rosemary, salt, black pepper, onion powder, and chilli powder to enhance the flavour. The key to achieving crispy, golden potatoes is to cut them into thin slices or small cubes before frying.
| Characteristics | Values |
|---|---|
| Potato type | Yellow or red potatoes with waxy skin, like Yukon Gold |
| Potato preparation | Wash, peel (optional), and slice into 1/4"-1/2" thick cubes or rounds |
| Oil type | Extra virgin olive oil, light olive oil, pure olive oil, or a combination of olive oil and butter |
| Oil preparation | Heat oil in a large skillet or wok over medium-high heat |
| Potato cooking time | Fry potatoes for 10-15 minutes, flipping occasionally, until golden brown and crispy |
| Seasonings | Salt, black pepper, onion powder, rosemary, thyme, garlic, chilli powder, smoked paprika, dried garlic, herb seasoning |
| Storage | Store leftovers in an airtight container in the refrigerator for up to 4 days or freezer for up to 6 months |
Explore related products
What You'll Learn
Use butter with olive oil for extra flavour
While olive oil is a great choice for frying potatoes, using it in combination with butter can add extra flavour to your dish.
Using butter with olive oil can make your pan-fried potatoes crisp and flavourful. The butter adds savouriness and richness, while the olive oil contributes a subtle nuttiness. The combination of these two fats adds complexity and nuance to the flavour.
To pan-fry potatoes in butter and olive oil, start by peeling and rinsing the potatoes. You can also choose to keep the skin on for extra texture, flavour, and nutrients, but be sure to wash the potatoes thoroughly. Cut the potatoes into thin slices, about 1/4" thick, or small 1/2" cubes. The smaller the cubes, the more surface area there is to get golden and crispy, and the quicker the overall cook time.
Heat a large nonstick skillet over medium-high heat. Add butter and olive oil to the pan and stir together until melted and sizzling. Add the potatoes to the pan and stir to coat each piece evenly in the butter-oil mixture. For even browning, try to keep the potatoes in as close to a single layer as possible.
Sprinkle with seasonings of your choice. You can use salt, black pepper, onion powder, rosemary, garlic powder, and chilli powder. Stir again, then reduce the heat to medium. Let the potatoes cook undisturbed for about 5 minutes before stirring and flipping them. Continue cooking for another 5 minutes, then flip again. Repeat the cook-and-flip pattern for 15-20 minutes, or until the potatoes are golden brown and crispy on the outside, and tender on the inside.
Once cooked to your liking, serve the potatoes hot. Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.
Roast Chicken Perfection in an Electric Pan
You may want to see also
Explore related products
Thin slices crisp up well
Thin slices of potatoes crisp up well in butter and olive oil. For best results, use a combination of fats to add complexity and nuance to the flavour. While butter is rich and savoury, olive oil adds a subtle nuttiness to the dish.
To prepare the potatoes, wash them thoroughly to remove dirt and other residues. You can peel the potatoes, but it is not necessary. In fact, leaving the skin on adds extra texture, flavour, and nutrients like fibre and vitamins. After cleaning the potatoes, cut them into thin slices about 1/4" thick.
Next, heat butter and olive oil in a large skillet over medium-high heat. Add the potatoes to the pan and cook them for 10 to 12 minutes until browned, flipping them occasionally to ensure all sides are browned. For even browning, try to keep the potatoes in as close to a single layer as possible.
Once the potatoes are browned, sprinkle them with seasoning and serve hot. You can season the potatoes with rosemary, salt, pepper, thyme, garlic, and onion powder.
Sweet Potato Pan-Fry: Slicing and Frying Techniques
You may want to see also
Explore related products
Use a non-stick skillet for best results
To pan-fry potatoes in olive oil, it is best to use a non-stick skillet. This is because it is difficult to burn things in a non-stick skillet, so you can cook your potatoes without worrying about them sticking to the pan and burning.
Non-stick skillets are also easier to clean than regular pans, so you won't have to spend as much time scrubbing after cooking. They are also usually quite lightweight, so you can easily manoeuvre them on the stovetop.
When using a non-stick skillet, it is important to use a heat level that is suitable for the cookware. For pan-frying potatoes, a medium-high heat is recommended. This will allow you to achieve a golden-brown colour and crispy texture without burning the potatoes.
It is also important to note that non-stick skillets should not be used at extremely high temperatures, as this can damage the non-stick coating. If you need to cook your potatoes at a higher temperature, you may need to use a different type of skillet or pan.
Overall, using a non-stick skillet is a convenient and effective way to pan-fry potatoes, as it helps to prevent sticking and burning and is easy to clean.
How Adults Can Catch Pandas and Symptoms to Watch For
You may want to see also
Explore related products
Potatoes should be sliced 1/4-1/2 thick
When pan-frying potatoes, it is important to cut them into slices that are around 1/4 to 1/2 inch thick. This ensures that the potatoes cook evenly and thoroughly, resulting in a crispy texture and golden colour. Thinner slices, such as those cut about 1/4 inch thick, are ideal for achieving a crispier texture when fried in butter and olive oil. The increased surface area allows for more browning and a quicker overall cook time.
It is recommended to use a combination of butter and olive oil when pan-frying potatoes. The butter adds a savoury and rich flavour, while the olive oil contributes a subtle nuttiness. Additionally, the higher smoke point of olive oil helps to maintain a higher temperature without burning the butter. This combination of fats adds complexity and nuance to the dish.
When slicing potatoes, it is not necessary to soak them in cold water, as they will still achieve a crispy texture without this step. However, it is important to thoroughly dry the potatoes before placing them in the pan. This can be done by patting them with a clean tea towel or kitchen paper.
For the best results, it is recommended to use waxy potatoes, such as Yukon Gold, as these varieties hold their shape better during frying. Russet or starchy potatoes are less ideal for pan-frying and are more suitable for mashed or baked recipes.
In terms of seasoning, rosemary, salt, and pepper are a classic combination that pairs well with the flavour of fried potatoes. Other seasonings, such as garlic powder, chilli powder, and onion powder, can also be used to add depth of flavour. Ultimately, the choice of seasoning depends on personal preference and the desired flavour profile.
Baking in Old Glass Pans: Safe or Not?
You may want to see also
Explore related products
Extra virgin olive oil has a lower smoke point
When using extra virgin olive oil for pan-frying potatoes, it is important to heat the oil to the right temperature. If the oil is too hot, it will smoke and burn, affecting the flavour of the dish. On the other hand, if the oil is not hot enough, the potatoes will not cook properly and may become soggy. The ideal temperature range for pan-frying potatoes in extra virgin olive oil is between 160°C and 180°C.
To achieve the perfect temperature, it is recommended to use a cooking thermometer to monitor the heat of the oil. If you don't have a thermometer, you can look out for visual cues. The oil should be shimmering but not smoking, and a small piece of bread added to the oil should turn golden brown in about 60 seconds.
Another way to ensure the oil doesn't burn is to add other ingredients to the pan, such as butter or other types of oil. Butter has a higher smoke point than extra virgin olive oil, so adding butter to the pan can help raise the overall smoke point of the mixture. This allows you to cook at a higher temperature without burning the oil. Additionally, combining extra virgin olive oil with butter or other oils can add complexity and nuance to the flavour of the dish.
Using Foil to Line a Cake Pan: Is It Possible?
You may want to see also
Frequently asked questions
Yes, you can. Olive oil is a great option for pan-frying potatoes. It adds a subtle nuttiness to the flavour.
Extra virgin olive oil is a good choice, but other types of olive oil work too.
Thin slices or small cubes work best. Aim for a thickness of around 1/4" to 1/2" thick.
Cook the potatoes for 10 to 15 minutes, flipping them occasionally to ensure they brown evenly.
