Pan-Roasted Baby Potatoes: Crispy And Creamy

Pan-roasted potatoes are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They are a great side to a variety of meals, from eggs and burritos to chicken, beef, and seafood. This simple dish is perfect for a quick and easy weeknight meal or a fancier dinner party. With a crispy exterior and fluffy interior, pan-roasted potatoes are a tasty treat that can be made in one pan in under 30 minutes.

Choosing the right potatoes

The Waxy-Starchy Spectrum

Potatoes can be broadly categorised into two types: waxy and starchy. Starchy potatoes, like Russets, are excellent for roasting as they crisp up nicely on the outside. However, they tend to lose their shape when cooked, resulting in a fluffed-up centre instead of a creamy one. On the other hand, waxy potatoes, such as red potatoes, hold their shape well during roasting but may take longer to crisp up due to their lower starch content.

The Best Option: Yukon Gold Potatoes

Yukon Gold potatoes are the perfect middle ground on the waxy-starchy spectrum. Their thin skin allows them to cook through quickly, and they have just the right amount of waxiness to maintain their shape during roasting. Additionally, their buttery and creamy centre is what sets them apart, making them ideal for pan-roasting. Their lower starch content also results in a darker roast with a deeper flavour.

Other Options

While not the top choice, both Russet and red potatoes can be good candidates for roasting. Russet potatoes will give you a nice, crisp crust, but their starchy flesh will result in a fluffier texture rather than a creamy one. Red potatoes, on the other hand, will hold their shape well but may not achieve the desired crispness and tend to soften soon after roasting.

Size and Variety

When choosing potatoes, aim for uniform size so that they cook at the same rate. If you have a mix of large and small potatoes, adjust the size accordingly by quartering the larger ones and halving the smaller ones. Additionally, consider the variety of potatoes you are using. For a mix of Russet and Yukon Gold potatoes, cut them into large chunks, around 2 to 3 inches or slightly smaller if the potatoes are medium-sized.

Preparing the potatoes

Wash the potatoes well. You can use a brush to scrub the potatoes, removing any dirt or debris. This will ensure your potatoes have a crispy, golden crust.

Cut the potatoes into evenly-sized cubes or slices. For small potatoes, you can halve or quarter them. For larger potatoes, cut them into 1-inch cubes. Try to keep the sizes consistent so they cook evenly.

Place the potatoes in a large saucepan or skillet. A cast-iron skillet works great for even cooking and a crispy finish. Make sure your skillet is large enough to accommodate all the potatoes in a single layer, with a little extra surface area.

Add oil to the pan. You can use olive oil or vegetable oil. Coat the bottom of the pan with about 1/8 inch of oil. Alternatively, you can use just enough oil to coat the potatoes.

At this stage, you can also add some butter to the pan for extra flavour. A generous pat of butter will brown quickly and give your potatoes a nutty taste.

Sprinkle salt over the oil, creating an even layer. You can also add other seasonings like black pepper, paprika, oregano, red chilli flakes, or garlic salt.

Cooking the potatoes

Heat the oil over medium heat. You'll know it's hot enough when it starts to shimmer.

Place the potatoes in the pan, cut-side down. Arrange them in a single layer.

Cover the pan with a tight-fitting lid and let the potatoes cook. This will take around 10 to 20 minutes. The lid will trap the steam inside, helping the potatoes cook through while also browning them.

After 10 minutes, check the potatoes to see if they are browning. If not, continue cooking for a few more minutes.

Once the potatoes are nicely browned on one side, flip them over to brown the other side. Increase the heat to medium-high.

Cook the potatoes for another 5 to 10 minutes, or until the second side is golden brown. Keep an eye on them, as some pieces may brown faster than others. Use tongs to move them around as needed so that every piece gets a chance to crisp up.

Serving the potatoes

Once the potatoes are golden brown and crispy, they are ready to serve. You can add some fresh herbs like thyme, rosemary, or oregano for extra flavour. Toss the potatoes with the herbs for about a minute until they are fragrant.

Taste the potatoes and adjust the seasoning with salt and pepper as needed.

Serve the potatoes hot and crispy, straight from the pan. Enjoy!

Choosing the right pan

Material:

The most common materials for roasting pans include metals, glass, cast iron, enamel, foil, and ceramics. Metal pans, such as cast iron skillets, are excellent heat conductors, providing even heat distribution and efficient roasting. They are also sturdy and typically come with handles for easier carrying. Cast iron skillets are a popular choice for pan-roasted potatoes as they can be used on both the stovetop and in the oven.

Glass and ceramic pans are beautiful and functional, but they may require a longer roasting time and more frequent turning to ensure even cooking. If using a glass or ceramic pan, be sure to use enough oil to prevent sticking and avoid direct heat as they may crack. Always check the maximum heat tolerance of ceramic pans to avoid breakage.

Size and Shape:

The ideal size for a roasting pan is one that allows you to place all the potatoes in a single layer, ensuring they get crisp. A pan with a depth of 2-3 inches is recommended. This depth is shallow enough to allow optimal airflow while roasting and deep enough to contain any oil or juices.

For pan-roasting small potatoes, a cast iron skillet large enough to accommodate the halved potatoes is a good choice. A 12-inch skillet can typically hold 3-4 medium-sized potatoes.

Other Considerations:

When choosing a roasting pan, consider whether you will need to use it on the stovetop. Metal pans are versatile and can be placed on the stovetop to heat oil or make gravy. Glass or ceramic pans may not be suitable for direct heat.

If you plan to roast meats or other ingredients that release a lot of juices, a deeper pan with sides of 3 inches or more is recommended to prevent spills and splashes in the oven.

Cooking the potatoes

Ingredients

• 3 pounds of potatoes (russet, red bliss, yukon gold, or baby yukon gold)
• 3-4 tablespoons of olive oil
• Salt (preferably kosher)
• Pepper
• Optional: paprika, oregano, red chili flakes, rosemary, butter, garlic salt

Utensils

• Cast iron skillet/frying pan
• Tongs
• Lid (or baking sheet)

Method

First, wash the potatoes thoroughly, removing any damaged spots. Cut the potatoes into medium cubes or slices. If you want extra crispy potatoes, parboil them until they're soft on the outside but still firm on the inside.

Next, heat oil in your skillet/frying pan over medium heat. When the oil is hot, add the potatoes and season with salt and pepper. Fry the potatoes for 10-20 minutes, until golden and tender. It's important to let the potatoes sit in the pan for a good 5 minutes after each stir to get that nice golden crust.

Once the potatoes are browned on one side, flip them to another cut side and kick the heat up to medium-high. Get a second side dark golden-brown, which should take another 5-10 minutes. Keep in mind that some pieces may brown more quickly than others, so move them around as needed with tongs so that every piece gets a chance to crisp up.

Finally, add any additional herbs and spices, and a pat of butter if desired, and cook for another minute or so. Taste and season with more salt and pepper as needed.

Your pan-roasted potatoes are now ready to serve!

Serving suggestions

Pan-roasted potatoes are a versatile side dish that can complement a variety of meals. Here are some ideas to get you started:

• Meat dishes: Pan-roasted potatoes go well with grilled or baked meat. Try them with chicken, steak, or pork chops.
• Fish: These potatoes are an excellent pairing for fish dishes, such as pan-fried fish or baked salmon.
• Poultry: Try serving them with grilled chicken, turkey meatloaf, or air-fried turkey breast.
• Vegetables: They also pair well with roasted or steamed vegetables, such as carrots, string beans, or broccoli.
• Salads: For a lighter meal, serve them with a creamy cucumber salad or a kale and Brussels sprout salad.
• Holiday meals: These potatoes are a great addition to traditional holiday meals, such as roasted ham or turkey.
• Breakfast: Leftover potatoes can be reheated and served with eggs for a hearty breakfast.
• Dips and sauces: For an extra touch, serve them with sour cream, chives, dill, or a drizzle of green goddess dressing.

Feel free to experiment and find your favourite combinations!

Frequently asked questions