Pan-Seared Potatoes: Crispy, Golden Deliciousness

Pan-seared potatoes are a delicious and easy-to-make side dish that can be served with a variety of meals. They are simple to prepare and only require a handful of ingredients, making them a low-fuss option for any meal. The key to achieving the perfect pan-seared potatoes is to slice them thinly and use the right type of oil or butter. While some recipes call for pre-cooking the potatoes by boiling or baking, it is not necessary as it can be done by simply frying them in a pan. The potatoes are cooked until they are golden brown and crispy on the outside, and tender on the inside. They can be seasoned with various spices and herbs such as rosemary, thyme, garlic powder, and chilli powder to enhance their flavour.

The best types of potatoes for pan-searing

Pan-fried potatoes are a versatile dish that can be served as a side or a base for any meal. They are also a great addition to breakfast, a simple weeknight dinner, or a snack. The key to achieving crispy, golden potatoes is to slice them thinly and use the right type of potato. So, which potatoes are best for pan-searing?

Baby Yukon Gold Potatoes

The best type of potato to use for pan-frying is the baby Yukon Gold variety. This type of potato has a creamy texture that helps to create a crispy exterior when fried. If you can't get your hands on baby Yukon Gold potatoes, you can also use larger Yukon Gold potatoes and cut them into smaller pieces.

Red or Yukon Gold Potatoes

Another great option for pan-frying is medium-sized red or Yukon Gold potatoes. These potatoes have a similar texture to the baby Yukon Gold variety and will result in a crispy exterior and fluffy interior. Cut these potatoes into 1-inch wide chunks or slices for the best results.

Russet Potatoes

While Russet potatoes are a starchier variety, they can still be used for pan-frying. However, it is important to note that they may result in a soggy texture if not prepared correctly. To avoid this, cut the Russet potatoes into smaller pieces, such as 1/2-inch cubes, to ensure even cooking.

Other Varieties

Other types of potatoes that can be used for pan-frying include golden potatoes and red potatoes. The key to successful pan-fried potatoes is to cut the potatoes into uniform sizes to ensure even cooking. Additionally, it is recommended to avoid using starchy potato varieties, such as sweet potatoes, as they may not yield the desired crispy texture.

In summary, the best types of potatoes for pan-searing are those with a creamy texture, such as baby Yukon Gold, Yukon Gold, and red potatoes. Russet potatoes can also be used but may require a different preparation method to avoid sogginess. Remember to cut your potatoes into uniform sizes and enjoy the crispy, golden results!

Do you need to boil potatoes before pan-searing?

Pan-fried potatoes are a versatile dish that can be served at any meal, from a breakfast side to a dinner snack. They are also a great base for other dishes, such as a niçoise salad or beef totchos.

No, you don't need to boil potatoes before pan-frying them. However, some recipes do call for par-boiling the potatoes first, which can help reduce the overall cooking time. Boiling the potatoes for about 5 minutes until they are slightly translucent can ensure they are cooked through before frying.

How to avoid boiling potatoes before pan-frying

If you don't want to boil your potatoes first, there are a few things you can do to ensure they cook through in the pan. Firstly, slice the potatoes thinly, which will allow them to cook through at the same time that they are browning. You can also use a lid to trap in steam, helping the potatoes to cook through without boiling.

Best potatoes for pan-frying

When choosing potatoes for pan-frying, opt for a creamy variety such as baby Yukon gold. Starchier potatoes like russets may result in soggier pan-fried potatoes.

Best oils for pan-frying potatoes

While butter and olive oil can be great for flavour, they have lower smoking points and burn more quickly. Instead, opt for a cooking oil with a higher smoking point, such as vegetable oil.

How to season pan-fried potatoes

You can use a variety of spices to season your pan-fried potatoes, including chili powder, garlic powder, paprika, cumin, and taco seasoning. Dried spices can burn easily, so it's best to add them towards the end of the cooking process. Fresh herbs like rosemary or thyme can be added at the beginning, while softer herbs like basil or parsley should be added at the end.

How long to pan-fry potatoes

It typically takes about 20 minutes to pan-fry potatoes until they are tender. They should be crispy and golden brown on the outside. You can also test if they are done by sticking a fork into them; they should be fork-tender but not falling apart.

How to reheat pan-fried potatoes

It is best to reheat pan-fried potatoes in a skillet to retain their crispy texture.

The best oils/fats for pan-searing potatoes

The secret to achieving the perfect pan-fried potatoes is to use the right type of oil or fat. While personal preference plays a role in this decision, the best oils and fats for pan-searing potatoes are those with a high smoke point, as they can withstand high temperatures without burning.

Vegetable Oil

Vegetable oil is a versatile option for pan-frying potatoes as it has a high smoke point. It is a neutral-flavoured oil that won't overpower the taste of the potatoes or other dishes. This oil is ideal if you want a more subtle flavour profile.

Olive Oil

Olive oil is a popular choice for cooking and pairs well with the flavour of potatoes. However, it has a lower smoke point than other oils, so it is best mixed with a higher smoke point oil, such as vegetable oil, to prevent it from burning.

Duck Fat

For an indulgent and unique flavour, duck fat is an excellent option. It creates an incredibly thick and crunchy crust on potatoes, resulting in a texture that cannot be achieved with oils. Duck fat has a high smoke point and imparts a rich, clean flavour without tasting like duck.

Butter

While butter is not recommended for pan-frying due to its low smoke point, it can be used in combination with a higher smoke point oil or fat. Adding a small amount of butter to your cooking oil can enhance the flavour and give your potatoes a nutty aroma.

Other Options

Other oils with high smoke points that can be used for pan-searing potatoes include canola oil, sesame oil, goose fat, beef dripping, and coconut oil. Each of these options has its own unique flavour and characteristics, so you can choose based on your preferences and dietary requirements.

Remember, the key to achieving crispy pan-fried potatoes is to use oils or fats with high smoke points that can handle the high heat necessary for that perfect golden crust.

How to avoid potatoes sticking to the pan

Cleaning and Preparing the Pan

Before you start cooking, ensure your pan is thoroughly cleaned. Any baked-on food or fat residue may cause your potatoes to stick. Use a proper cleaning method for stainless steel to remove old layers.

It is also important to preheat your pan. Heat the pan to a fairly high temperature before adding oil.

Preparing the Potatoes

Potatoes are covered in starch, which can make them stick to the pan. To avoid this, rinse the potatoes before cooking. You can also soak them in water for around 10 minutes, then let them sit and dry.

Another option is to par-boil the potatoes before frying. This will remove some of the starch from the surface and prevent the sugars from browning before the potatoes are cooked. Boil the cut potatoes in salted water for about 5 minutes, until they start to soften. Then, let them air-dry on paper towels before frying.

Cooking the Potatoes

Use a decent amount of oil in the pan. If you don't use enough oil, it will be harder to cook the potatoes evenly. However, if the temperature is too low, the oil may end up in the potatoes, making them oily. Keep the temperature high throughout the cooking process, and there will be less oil absorbed.

Make sure the pan is hot and sizzling before adding the potatoes. Don't disturb the potatoes right after adding them to the pan. Wait for them to develop a slightly browned layer, then they will naturally separate from the pan. Once they are browned, they will be easy to move around.

Cooking potatoes over medium-high heat will also help to prevent sticking and will result in evenly cooked potatoes.

How long to pan-sear potatoes for

Pan-searing is a great way to cook potatoes, offering a crispy exterior and a soft, fluffy interior. The best part is that it's easy to do and doesn't require any pre-cooking like boiling or baking. Here's a guide on how long to pan-sear your potatoes for the best results:

Preparation:

First, select the right type of potatoes. Baby Yukon gold potatoes are recommended, but if unavailable, opt for another creamy variety. Avoid starchier types like russets to prevent sogginess. You can also use tri-colored baby potatoes or Idaho Russet potatoes, which provide consistent results and are readily available.

Peeling the potatoes is optional. If you prefer a prettier presentation, take the time to peel them. Otherwise, simply scrub them well and use them as-is. After preparing the potatoes, slice them into 1/2-inch cubes or coins about 1/4" thick. The key to even cooking is ensuring all the pieces are roughly the same size.

Cooking Time:

Now, for the pan-searing! Heat a large nonstick skillet over medium-high heat. Add butter and olive oil, a combination that ensures a higher temperature without burning. You can also mix extra-virgin olive oil with vegetable oil or another neutral oil with a high smoking point. The amount of oil depends on the type of skillet you're using. For a nonstick skillet, use 2 tablespoons of oil, while a cast-iron skillet requires the full amount to get those potatoes sizzling.

Once the oil is hot, add the potatoes to the skillet. For a single layer of potatoes, a 10-inch pan is sufficient, but a 12-inch pan provides extra surface area. Season the potatoes with salt, pepper, and any other desired seasonings. Then, let them cook undisturbed for 4 to 5 minutes until they develop a golden crust on the bottom.

After the initial sear, it's time to flip! Use tongs to turn the potatoes to another cut side and kick the heat up to medium-high. Get the second side dark golden brown, which should take an additional 5 to 10 minutes. Keep in mind that cooking times may vary depending on your stove and pan, so it's important to keep an eye on the potatoes to prevent burning.

Continue flipping and cooking the potatoes in this manner for a total of about 20-30 minutes, or until they are brown and crispy on the outside and tender on the inside. If you're not using a nonstick skillet, you'll need to flip the potatoes more frequently, about every 2-3 minutes.

Serving:

Once your potatoes are cooked to perfection, it's time to serve them! Pan-fried potatoes are incredibly versatile and can be a delicious addition to any meal. Enjoy them as a breakfast side with scrambled eggs, stuff them into a bacon breakfast burrito, or add them to an avocado breakfast bowl. They also work wonderfully as a side dish for dinner, providing a crispy contrast to your main course.

So, there you have it! The key to pan-searing potatoes is slicing them to the right thickness, cooking them undisturbed for short intervals, and flipping them regularly until they reach the desired level of crispiness. Enjoy experimenting with this cooking method and finding new ways to incorporate these tasty treats into your meals.

Frequently asked questions