Pan-Seared Red Potatoes: Crispy & Delicious

Pan-seared red potatoes are a delicious and easy-to-make side dish that can be served with a variety of meals. This simple dish requires minimal preparation and cooking time, making it a convenient option for busy cooks. The key to achieving the perfect pan-seared red potatoes is to cut them into even-sized pieces, ensuring they cook evenly and consistently.

While the potatoes are the star of the show, the addition of herbs and spices can take this dish to the next level. From the traditional rosemary and thyme to the more adventurous chilli powder and cumin, the possibilities for customisation are endless.

Whether served as a hearty breakfast with eggs and bacon, or as a comforting side dish with beef, chicken, or any other meat, pan-seared red potatoes are a versatile and tasty option that is sure to be a crowd-pleaser.

Choosing the right potatoes

When it comes to choosing the right potatoes for pan-searing, there are a few factors to consider. Firstly, it is recommended to use baby potatoes, particularly the Yukon Gold variety, as they are creamy and less starchy, resulting in a crispier texture. If baby Yukon Gold potatoes are unavailable, other creamy varieties can be used instead of starchier options like Russets, which may turn soggy.

The type of dish you are preparing can also influence your choice of potatoes. For example, if you are making a dish that requires thin potato slices, such as hash browns, Russet potatoes are a good option due to their high starch content and ability to form a crispy exterior. On the other hand, if you are looking for a potato that holds its shape well during cooking, Idaho Russet potatoes are a suitable choice.

Additionally, consider the cooking method. For pan-searing, it is generally recommended to avoid boiling or par-boiling the potatoes beforehand as this can make them soggy. Instead, cooking them over medium heat with a lid to trap in steam helps ensure even cooking without the extra step of boiling.

Finally, the availability and cost of potatoes may also play a role in your decision. For instance, Russet potatoes are readily available and affordable, making them a convenient option for many cooks.

To peel or not to peel

When it comes to pan-searing red potatoes, the question of whether to peel them or not is a matter of personal preference, culinary tradition, and health considerations. Here are some insights to help you decide:

The Case for Peeling:

• Food Safety: Some people believe that the potato skin may harbour bacteria, viruses, or pesticides, and peeling helps eliminate these concerns. However, proper washing and cooking techniques can also address food safety issues.
• Texture and Taste: The potato skin can be coarse and thick, impacting the texture and taste of the final dish. Peeling ensures a consistent texture throughout the dish.
• Culinary Tradition: In some cultures, such as in parts of the former USSR, peeling potatoes is a traditional practice passed down through generations.

The Case for Not Peeling:

• Taste and Nutrition: Many people argue that the potato skin is the most flavourful and nutritious part of the potato. Leaving the skin on adds flavour and boosts the nutritional value of the dish.
• Convenience: Peeling potatoes can be a time-consuming and tedious task, especially when dealing with small red potatoes. Simply scrubbing and washing them adequately can save time and effort.
• Culinary Trend: In recent times, it has become increasingly common to leave the skin on potatoes when baking, boiling, or roasting. Many recipes for potato wedges or roasted red potatoes call for keeping the skin intact.

Ultimately, the decision to peel or not to peel red potatoes before pan-searing them is a matter of personal preference and culinary style. Proper washing and cooking techniques can address any food safety concerns, so leaving the skin on can be a delicious and nutritious option. However, if you prefer a uniform texture or are following a specific culinary tradition, peeling may be the way to go.

Slicing and dicing

First, select the right type of potatoes. For pan-searing, it's recommended to use baby red potatoes or small red potatoes. These varieties are simple to prepare and have thin skins that get deliciously crispy when cooked. You can also use other types of potatoes such as Yukon Gold, but avoid starchier options like russets to prevent sogginess.

Now, let's get into the cutting techniques. For halving or quartering the potatoes, follow these steps:

• Wash the potatoes thoroughly to remove any dirt or debris. You can use a brush to scrub them gently.
• Using a sharp knife, cut the potatoes lengthwise into halves or quarters. The goal is to create uniform pieces that are about 3/4-inch thick. This ensures even cooking.
• If you prefer peeling the potatoes, go ahead and remove the skins before cutting. However, the skins are perfectly edible and add a nice texture, so it's optional.

If you want to slice the potatoes into thinner pieces, here's what you can do:

• After washing the potatoes, use a sharp knife or a mandolin to thinly slice them. Aim for slices that are about 1/8-inch thick.
• You can cut the potatoes lengthwise into halves or quarters first, and then slice them to create uniform pieces.

Remember, the key to successful slicing and dicing is uniformity in the size of your potato pieces. This ensures that they cook evenly and gives you the best results when pan-searing.

Once you have your potatoes cut to the desired size, you're ready to move on to the next steps of the recipe, such as heating your skillet, adding oil or fat, and seasoning your potatoes to create a delicious side dish.

The best oils to use

When pan-searing red potatoes, it is important to choose an oil with a high smoke point as searing involves cooking at high temperatures. Here are some of the best oils to use:

Safflower Oil

Safflower oil has one of the highest smoke points, sitting at around 510° F. It is a fantastic choice for searing, although it may not be the most accessible or affordable option.

Canola Oil

Canola oil is widely available and has a high smoke point, making it a great option for searing. It is a vegetable oil with a neutral flavour and can typically be heated to above 400° F.

Vegetable Oil

Vegetable oil is another accessible and affordable option for searing. It has a fairly high smoke point, similar to canola oil, and is suitable for high-heat cooking.

Avocado Oil

Avocado oil is known for its high smoke point, often exceeding 500° F. It is a great choice for achieving a perfect sear and can be used for various searing processes.

Refined Olive Oil

When it comes to olive oil, it is best to avoid extra virgin olive oil (EVOO) due to its low smoke point. Instead, opt for a refined olive oil, also known as extra light olive oil. The more refined the olive oil, the higher its smoke point, making it more suitable for searing.

Peanut Oil

Peanut oil is a mild-flavoured vegetable oil derived from peanuts. It has a high smoke point, typically above 450° F, making it suitable for searing and various high-heat cooking applications.

Other Options

Other oils that can be used for searing include sunflower oil, corn oil, refined coconut oil, grape seed oil, and refined sesame oil. These oils typically have smoke points above 400° F but may require more careful temperature control to avoid excessive smoking.

Seasoning and serving

When it comes to seasoning your pan-seared red potatoes, the possibilities are endless. You can use a variety of herbs and spices to add flavour. For example, parsley, garlic powder, onion powder, paprika, rosemary, thyme, chives, or basil. Fresh herbs are always a delicious choice if you have them available. You can also sprinkle some coarse salt on your potatoes for a crispy texture. If you want to add some spice, consider using chili powder, cumin, or taco seasoning. However, it's important to note that dried spices can burn easily, so add them during the last few minutes of cooking. On the other hand, if you're using heartier herbs like rosemary or thyme, you can add them at the beginning of the cooking process.

If you're looking for a luxurious flavour, try pan-roasting your potatoes in duck fat. Alternatively, you can use bacon fat or olive oil for a vegetarian option. For the best results, cook your potatoes in a cast-iron skillet or a non-stick skillet.

Once your potatoes are cooked to a golden brown perfection, you can serve them as a side dish or a base for your meal. They go well with beef, chicken, or any kind of meat. You can also enjoy them with scrambled eggs, in a breakfast burrito, or as a side to a classic niçoise salad. If you're feeling adventurous, try using them as a base for beef totchos. Of course, you can always enjoy them on their own with some ketchup or hot sauce.

For an extra indulgent touch, sprinkle some cheese on top of your pan-seared red potatoes. This dish is a favourite among kids and adults alike and is perfect for a quick and easy side.

Frequently asked questions