Cody Casey
Pan-searing is a great way to cook potatoes, and it's easier than you think! You can make them crispy, golden, and seasoned to perfection. The best potatoes for pan-frying are Russet potatoes due to their high starch content and fluffy insides, but other types such as Yukon gold or red potatoes also work well. The key to achieving the perfect crispiness is to use a combination of oils and butter, as butter can burn quickly over high heat. While olive oil adds great flavour, other oils with a higher smoke point, such as vegetable, canola, or avocado oil, are recommended. There are endless ways to season your potatoes, but a tip is to add dried spices, such as garlic or chilli powder, towards the end of cooking to prevent burning. Fresh herbs like rosemary, thyme, or chives can also be added for extra flavour.
| Characteristics | Values |
|---|---|
| Pre-cooking | Not required |
| Potato types | Baby Yukon gold, red potatoes, russets |
| Oil | Vegetable oil, extra-virgin olive oil |
| Spices | Rosemary, garlic powder, chilli powder, paprika, cumin, coriander, thyme, oregano, black pepper, onion powder |
| Other ingredients | Butter, salt, white wine, sour cream |
| Potato size | 1/4" thick, 1/2" cubes, 1" chunks, 1/2" pieces, 1/2" slices, 1/3" rounds |
| Pan type | Cast iron skillet, non-stick pan |
| Storage | Refrigerate in an airtight container for up to 4 days |
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What You'll Learn
Pan-searing potatoes without boiling them first
Preparation
Before frying the potatoes, it is optional to peel them. If you choose not to peel, ensure you wash them thoroughly to remove any dirt and debris. You can scrub them clean. After cleaning, slice the potatoes into uniform, round coins approximately 1/4" thick. This thickness is important for even cooking.
Cooking
Place a large skillet on the stove and heat it to a medium-high temperature. Add vegetable oil and extra-virgin olive oil to the pan. The amount of oil will depend on the type of pan you use. Cast iron skillets, for example, require more oil, whereas non-stick pans require less. You want the potatoes to sizzle when they hit the pan.
Once the oil is hot, carefully add the potatoes to the pan in a single layer. Ensure they have enough space to cook evenly. Season the potatoes with rosemary, salt, and pepper, or other herbs and spices of your choice. You can also add butter for extra flavour.
Let the potatoes cook undisturbed until they are golden brown and crispy on the bottom. This usually takes around 20 minutes, but the timing can vary depending on your stove, so it is important to check on them regularly. Once browned, flip the potatoes to the other side using tongs and cook until this side is also golden brown and crispy.
Serving
Once the potatoes are tender and crispy, they are ready to serve. You can add some final seasonings, such as garlic powder and chilli powder, and stir them into the potatoes. Serve the potatoes warm as a side dish or enjoy them on their own with your favourite condiments.
Tips
- If you want to reduce the starch content before cooking, you can rinse or soak the potatoes for an hour or overnight.
- Use a skillet with a lid to retain steam and help cook the potatoes evenly.
- Choose potato varieties that are creamy, such as baby Yukon gold, rather than starchier types like russets to avoid soggy results.
- For extra crispy results, pat the potatoes dry before adding them to the oil.
- If you prefer to boil the potatoes first, you can do so for 20-25 minutes, then fry them in a skillet for 5-10 minutes.
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The best potatoes for pan-searing
Pan-fried potatoes are a versatile side dish that can be served with any meal. They are simple to make and can be prepared in under 30 minutes. The secret to achieving the perfect crispy texture on the outside and a fluffy, tender inside is to use the right type of potato and oil.
When selecting potatoes for pan-frying, it is important to choose a variety that has a creamy texture rather than a starchy one. Baby Yukon Gold potatoes are an excellent choice for pan-frying as they have a creamy texture and a delicious buttery flavour. If you cannot find baby Yukon Gold potatoes, regular Yukon Gold potatoes or red potatoes are also good alternatives. These potatoes have a similar creamy texture and will result in crispy, golden potatoes. However, it is best to avoid starchier varieties such as russets, as they may become soggy when pan-fried.
The type of oil used is also crucial to achieving the perfect pan-fried potatoes. While butter adds a rich flavour, it burns too quickly over high heat, which is necessary for achieving a crispy texture. Instead, opt for cooking oils with a high smoking point, such as vegetable oil, canola oil, avocado oil, or a combination of extra-virgin olive oil and vegetable oil. These oils will help create a crispy exterior without burning.
In addition to the type of potato and oil used, the technique used to cut the potatoes also plays a role in achieving the perfect pan-fried potatoes. For even cooking and a crispy exterior, slice the potatoes thin, about 1/4" thick coins or 1/2" cubes. This will ensure that the potatoes cook through evenly and develop a golden-brown crust.
With the right type of potato, oil, and cutting technique, you can create delicious, crispy pan-fried potatoes that are the perfect sidekick to any meal.
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Seasoning and spices
Firstly, it is important to note that the type of potato used can also influence the flavour. Russet potatoes, for instance, have a high starch content and fluffy texture, making them ideal for pan-frying. Yukon gold or red potatoes are also suitable, but their lower starch content may result in a slightly less crispy texture.
Now, let's delve into the various seasoning and spice options to elevate your pan-seared potatoes:
- Herbs: Fresh herbs like thyme, rosemary, oregano, parsley, chives, and basil can add wonderful flavour notes. It is recommended to add more delicate herbs like basil, chives, and parsley towards the end of cooking to prevent them from wilting. Thyme, rosemary, and oregano, on the other hand, can withstand longer cooking times.
- Garlic: Garlic is a popular choice for pan-seared potatoes. You can use fresh garlic cloves, garlic powder, or even garlic butter. Garlic adds a savoury kick to the dish.
- Spices: Various spices can be used to add depth of flavour to your potatoes. Paprika, cumin, chili powder, and taco seasoning are all excellent options. These spices provide a warm kick that pairs well with the potatoes.
- Onion: Onion is a versatile ingredient that can be used in various forms. You can add diced onion to the pan for a more pronounced onion flavour, or use onion powder for a more subtle effect. Onion helps to boost the savouriness of the dish without being overpowering.
- Salt and Pepper: Salt and pepper are essential seasonings for any dish, including pan-seared potatoes. It is recommended to start with a light hand when adding salt, as you can always add more later. Black pepper adds a bold flavour and a subtle crunch to the dish.
- Butter: Butter is not just for flavour; it also helps to achieve that perfect golden-brown crust on your potatoes. Salted butter is preferred by some for its savoury flavour, but unsalted butter can also be used.
- Oil: Choosing the right oil is crucial for achieving the perfect crispiness. Vegetable oil, extra-virgin olive oil, avocado oil, and canola oil are all excellent choices due to their high smoke points. These oils can withstand the high heat needed to create crispy potatoes.
Remember, when it comes to seasoning and spices, you can get creative and experiment with different combinations to find your perfect flavour profile. The options provided here are just the tip of the iceberg, and you can always adjust the amounts of each seasoning to suit your taste preferences.
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The best oils for pan-searing potatoes
Pan-searing potatoes is a simple and quick way to cook them, and they can be a great side dish for any meal. The best oils for pan-searing potatoes are those with a high smoke point, such as:
- Vegetable oil
- Canola oil
- Avocado oil
- Extra-virgin olive oil
While olive oil has a lower smoke point, it can be used if heated to around 350°F. It is best to combine it with another oil with a higher smoke point, or with butter, to prevent it from burning. Butter alone is not recommended for pan-frying potatoes as it burns too quickly over high heat.
When pan-searing potatoes, it is important to slice them thinly, around 1/4" thick, so that they cook through evenly. A cast-iron skillet is a great option for pan-searing potatoes as it retains heat well, but a non-stick pan will also work. Simply heat the oil in the pan over medium-high heat, add the potatoes, and season with rosemary, salt, and pepper, or other herbs and spices of your choice.
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Reheating leftover pan-seared potatoes
One of the best ways to reheat pan-seared potatoes is to use a non-stick skillet on a stove. Heat some oil in the skillet over medium-high heat. Slice the potatoes into 1/4" thick coins and add them to the pan. Season with rosemary, salt, and pepper. Cook until the potatoes are golden and crispy, then flip and cook the other side until golden.
Another option is to use an air fryer. Preheat the air fryer to between 350-400°F and heat the potatoes for 3-5 minutes, or until heated through.
You can also reheat the potatoes in the oven. Preheat the oven to 350°F and let the potatoes come to room temperature. Place the potatoes directly on the rack or on a baking sheet and bake for 15-20 minutes, or until heated through.
If you're looking for a quick option, you can use the microwave, but this can dry out the potatoes. Cut the potato in half and cover each half with a damp paper towel. Microwave for 2-3 minutes, or until heated through.
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Frequently asked questions
Yes, you can! Pan-fried potatoes are a great, tasty side dish.
Russet potatoes are great for pan-frying due to their high starch content and fluffy insides. However, Yukon gold or red potatoes are also good alternatives.
Aside from the potatoes, you will need butter, oil, and salt and pepper to taste. You can also add herbs and spices such as rosemary, thyme, garlic, and paprika.
First, peel and rinse your potatoes, then slice them into small cubes or thin round coins. Heat butter and oil in a skillet, add the potatoes, and season. Cook until golden and crispy, then flip and cook the other side.
