Pan-Seared Potatoes: No Butter, No Problem!

Pan-seared potatoes are a versatile dish that can be served as a side for any meal. They are easy to make and require minimal ingredients. The key to achieving the perfect pan-seared potatoes is to ensure that they are crispy on the outside and soft on the inside. While some recipes call for boiling the potatoes beforehand, this step is not necessary. Simply slice the potatoes thinly, heat some oil in a skillet, and cook until golden brown. For added flavour, season with spices such as rosemary, thyme, garlic powder, or smoked paprika.

Use a non-stick skillet or cast-iron skillet

You can use any type of skillet to pan-fry potatoes without butter, but a non-stick skillet or cast-iron skillet is best. A non-stick skillet is easier to use, while a cast-iron skillet feels more sturdy and rustic. If you're using a cast-iron skillet, make sure the potatoes are fully browned before flipping them. When they're browned, they'll release better from the pan.

If you're using a non-stick skillet, you can simply follow the standard instructions for pan-frying potatoes. Heat your skillet over medium-high heat, add in your oil and/or butter, and stir together until melted and sizzling. Then, add in your potatoes and stir to coat them in the oil or butter mixture. Sprinkle with your desired seasonings, stir again, and you're good to go!

If you're not using a non-stick skillet, you'll need to put in a little extra work. Reduce the heat to medium and let the potatoes cook for about 5 minutes before stirring and flipping them. Then, cook for another 5 minutes and flip again. If you're not using a non-stick skillet, you'll need to flip your potatoes every 2-3 minutes to prevent them from burning.

Tips and Tricks

• For the best results, cut your potatoes into small, evenly sized cubes or slices. This will ensure even cooking and maximise the surface area that gets golden and crispy.
• If you want to add extra flavour to your potatoes, try using a combination of butter and olive oil. The olive oil has a slightly higher smoke point than butter, so it will help you keep your pan at a higher temperature.
• If you're vegan, you can substitute butter with additional olive oil or refined coconut oil, which adds a light fruity essence.

Choose the right potatoes

When pan-searing potatoes without butter, choosing the right type of potato is crucial to achieving the desired crispy texture and flavour. Here's a guide to help you select the best potatoes for this cooking method:

Types of Potatoes

• Baby Yukon Gold Potatoes: These small, creamy potatoes are an excellent choice for pan-searing. Their size makes them ideal for even cooking, and their creamy texture ensures a delicious, crispy result. If you can't find baby Yukon Gold potatoes, opt for another creamy variety.
• Red or Yukon Gold Potatoes: Medium-sized red or Yukon Gold potatoes are another great option. Cut them into 1-inch chunks to maximize their crispy potential.
• Avoid Starchy Varieties: While russet potatoes are great for baking and frying, they may not be the best choice for pan-searing without butter. Their high starch content can lead to soggy results. If you do use russets, cut them into small, uniform pieces to promote even cooking and a crispy texture.

Preparation Tips

• Slice Them Thin: Regardless of the potato variety you choose, slicing them thinly is key. This allows the potatoes to cook evenly and ensures a crispy exterior without the need for pre-cooking.
• Uniform Size: Cut the potatoes into uniform-sized pieces to ensure even cooking. Whether you're cutting wedges, slices, or chunks, make sure they are all roughly the same size.
• Peel or Scrub: Peeling the potatoes is optional. If you prefer a more rustic look, simply scrub the potatoes well before cooking.
• No Need to Pre-Cook: There's no need to boil or soak potatoes before pan-searing. They will cook through perfectly in the skillet without any pre-cooking.

By choosing the right type of potato and following these simple preparation tips, you'll be well on your way to creating delicious, crispy pan-seared potatoes without butter.

Seasoning and flavouring

The key to delicious pan-fried potatoes is in the seasoning and flavouring. While the cooking technique is important, it is the seasoning that will give your potatoes that extra kick and make them irresistible.

Spices and herbs

When it comes to spices, you can use whatever you like and have on hand. Some popular options include chilli powder, garlic powder, paprika, cumin, taco seasoning, and even coriander. It is best to add these spices during the last few minutes of cooking to avoid burning. If using dried herbs such as rosemary or thyme, add them at the beginning of the cooking process, whereas fresh herbs like chives, parsley, or basil should be added at the end to avoid wilting.

Butter and oil

The combination of butter and olive oil is a classic for a reason. The olive oil has a slightly higher smoke point than butter, allowing you to keep your pan at a higher temperature. The butter adds savouriness and richness, while the olive oil contributes a subtle nuttiness. For vegan pan-fried potatoes, simply substitute the butter with additional olive oil or refined coconut oil.

Potato varieties

The type of potato you use can also impact the flavour of your dish. Baby Yukon gold potatoes are a popular choice, but any creamy variety will work well. If you opt for a starchier potato like russets, you may end up with soggier results. For consistent results, Idaho Russet Potatoes are a good option, and they are also affordable and easy to find. Golden potatoes or red potatoes are also great choices, just be sure to cut them into even sizes for even cooking.

How to cut the potatoes

The best potatoes to use for pan-frying are baby Yukon gold potatoes. If you can't get your hands on those, opt for another creamy variety instead of a starchier choice like russets, which may turn out soggy.

Before cutting, you may want to peel your potatoes. This is an optional step, but if you want the prettiest presentation, it's worth the extra time. If the skin doesn't bother you, simply scrub the potatoes well and use them as is.

Now, let's get into the cutting techniques for different shapes:

For Small Cubes:

Slice each potato into 1/2-inch cubes. This size ensures more surface area to get that golden crispiness and reduces the overall cook time.

For Coins:

Cut the potatoes into coins about 1/4" thick. This thin slice allows them to cook through evenly while achieving that desirable crispy exterior.

For Wedges:

While slices and cubes are ideal for pan-frying, you can also cut your potatoes into wedges. Keep in mind that wedges will take longer to cook through, so you may need to adjust your cooking time accordingly.

For Chunky Home Fries:

Cut the potatoes in half longwise and then slice them into 1/8" thick pieces. This thicker cut gives you a heartier bite and is perfect for a rustic, chunky texture.

Once you've cut your potatoes, it's time to move on to the cooking process. Remember, the key to successful pan-fried potatoes is even-sized pieces for consistent cooking.

Cooking time and temperature

The cooking time and temperature for pan-seared potatoes can vary depending on the type of potatoes used, the size of the potato pieces, and the desired level of crispiness. Here are some general guidelines:

• For baby potatoes or potatoes cut into small pieces (about 1/2-inch cubes), the cooking time is typically around 20 to 30 minutes. This includes the time to cook the potatoes through and achieve a crispy exterior.
• The temperature should be set to medium-high or high when initially adding the potatoes to the pan. This helps create a crispy exterior.
• After the potatoes are added to the pan, they should be left undisturbed for 4 to 5 minutes to allow them to develop a golden crust.
• Once the potatoes are golden on the first side, they can be flipped and cooked for an additional 4 to 5 minutes on the other sides.
• For potatoes cut into thin slices (about 1/4-inch thick), the cooking time is shorter, typically around 10 to 12 minutes in total.
• When using a cast-iron skillet, it is important to ensure that the potatoes are fully browned before flipping them, as they release better from the pan.
• If using a non-stick skillet, the potatoes may need to be flipped more frequently, approximately every 2 to 3 minutes, to prevent burning.
• To ensure even cooking, it is recommended to cut the potatoes into uniform sizes before pan-searing.
• For a softer texture, the potatoes can be par-boiled or partially cooked in the microwave before pan-searing, which reduces the total cooking time.

Frequently asked questions