Emilie Meyer
Pan-frying potatoes is a great way to cook a large portion of potatoes on a stovetop. It is a simple and versatile dish that can be served at any meal. The key to achieving crispy potatoes is to use a skillet with a lid to trap in steam and help cook the potatoes evenly. While a cast-iron skillet is recommended for its heat retention, a non-stick pan works just as well. The size of the pan will determine how many potatoes you can cook at once. For best results, slice the potatoes thinly and dry them before adding them to the pan to prevent splattering. Heat oil in the pan—a mixture of olive oil and vegetable oil is recommended for its high smoking point—and add the potatoes in a single layer. Season with salt and pepper, and other seasonings of your choice, such as rosemary, garlic powder, or chili powder. Cook the potatoes over medium heat until browned and tender, stirring occasionally. Serve hot and enjoy!
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet, non-stick pan |
| Pan size | 9", 7", 12", 10", 8" |
| Potato type | Waxy, baby Yukon gold, creamy variety |
| Potato preparation | Peeled, sliced into ⅛" or ¼" thick slices, dried |
| Oil type | Vegetable oil, extra-virgin olive oil, neutral oil with a high smoking point |
| Seasonings | Rosemary, garlic powder, chilli powder, paprika, cumin, thyme, salt, pepper |
| Cooking time | 10-20 minutes |
| Serving suggestions | Breakfast with scrambled eggs or an omelette, lunch with a club sandwich, dinner with baked cod, pan-seared ribeye steak, roast chicken |
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What You'll Learn
Choosing the right potato
Type of Potato
The type of potato you choose will impact the final texture and flavour of your dish. Waxy potatoes, such as yellow, white, or red potatoes, are an excellent option for pan-roasted dishes as they hold their shape well during cooking. Creamy varieties like baby Yukon gold potatoes are also recommended for their flavour and texture. If you want to use a starchier variety, such as russets, be aware that they may turn out soggy.
Freshness
Opt for firm, unshrivelled potatoes with smooth, blemish-free skin. Avoid potatoes that have sprouted or have a greenish discolouration, as these can have a bitter taste.
Size and Shape
Consider the size and shape of your potatoes, especially if you want uniform slices or wedges. Look for potatoes that are similar in size so that they cook evenly. Larger potatoes can be cut into smaller pieces, but keep in mind that this may increase the cooking time.
Purpose
Are you making a side dish or a main course? If you're serving the pan-fried potatoes as a side, you might want to choose smaller potatoes or cut them into smaller pieces. For a heartier dish, larger potatoes or thicker cuts can be more satisfying.
Personal Preference
Lastly, don't forget about your personal preferences. If you have a favourite variety of potato that you enjoy, don't be afraid to use it. Experimenting with different types of potatoes can lead to delicious results and help you discover new favourites.
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Preparing the potatoes
Next, peel and slice the potatoes. For skillet-fried potatoes, it is recommended to cut them into uniform slices about ⅛ to ¼ inch thick. If you are short on time or want to focus on other dishes, you can skip the boiling step. However, if you want to boil your potatoes first, cover them with salted water, bring them to a boil, and cook for 20-25 minutes until fork-tender. You can also microwave them for 7-10 minutes or until tender to reduce the cooking time and remove some moisture.
After slicing, it is important to remove surface moisture from the potatoes. Use a clean dish towel or paper towels to pat them dry. This step helps the potatoes get crispier when cooked and prevents splattering caused by excess moisture.
Finally, choose the right oil for cooking. While olive oil adds great flavour, it has a low smoking point. A mixture of extra-virgin olive oil and vegetable oil or another neutral oil with a high smoking point is ideal for pan-frying potatoes. Heat a large skillet, preferably cast iron or non-stick, over medium-high heat and add the oil. You want the potatoes to sizzle when they hit the pan, so make sure the pan is hot enough.
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Choosing the right pan
Size of the Pan
The size of the pan you choose will depend on the quantity of potatoes you plan to cook. For a large portion, select a pan with a larger surface area, such as a 12-inch skillet, to accommodate more potatoes. If you have multiple smaller pans, like a 7-inch and a 9-inch skillet, you can use them simultaneously to cook a larger batch.
Material of the Pan
Cast iron skillets are a popular choice for stovetop frying potatoes due to their excellent heat retention properties. They provide even heat distribution and can develop a nice brown crust on the potatoes. However, cast iron pans require proper seasoning and maintenance. If you don't have a cast iron pan, a nonstick pan can also work well. Nonstick pans have the advantage of requiring less oil since they don't absorb as much, making them a more low-fat option.
Lid of the Pan
Using a lid with your pan is essential for achieving crispy potatoes. The lid traps steam inside the pan, helping to cook the potatoes evenly and reducing the need for pre-cooking methods like boiling. Choose a pan with a well-fitting lid to retain moisture and ensure even cooking. If your pan doesn't have a lid, you can use a baking sheet or another creative solution to cover the pan.
Type of Potatoes
The type of potatoes you use can also impact your choice of pan. Waxy potatoes, such as yellow, white, or red potatoes, are recommended for pan-roasted dishes as they hold their shape better. Avoid starchier varieties like russets, as they may turn out soggy. If possible, opt for baby Yukon gold potatoes or another creamy variety for the best texture and taste.
Oil and Seasoning
While choosing the right pan is crucial, don't forget the importance of using the right oil and seasoning. Avoid butter as it burns too quickly, and instead, opt for oils with a higher smoking point, like vegetable oil or extra-virgin olive oil. You can also mix different oils to find the perfect balance of flavour and performance. Additionally, seasoning your potatoes with herbs like rosemary, garlic powder, chilli powder, or thyme can enhance their flavour.
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Cooking methods
To cook a large portion of potatoes on a stovetop, you will need a large skillet or frying pan. The best skillet for fried potatoes is one with a tight-fitting lid that retains heat well, such as a cast iron skillet. Size-wise, a 10-inch pan can fit one pound of potatoes in one layer, while a 12-inch pan can fit more.
Before cooking, clean and peel the potatoes, then slice them into thin, uniform pieces, about ⅛ to ¼ inch thick. If you are short on time, you can skip this step and cook the potatoes whole, but they will take longer to cook.
Some recipes suggest boiling or steaming the potatoes first to reduce cooking time, but this is not necessary and requires an extra pan. If you want to steam the potatoes, you can do so in the pan by adding a small amount of water, covering the pan with a lid, and cooking over medium heat for about 10 minutes.
To fry the potatoes, heat a layer of oil in the pan over medium-high heat. Vegetable oil, extra virgin olive oil, or a mixture of the two are good choices due to their high smoke points. You can also use butter, but it burns more easily.
Once the oil is hot, add the potatoes to the pan in a single layer. If your pan is not large enough, you may need to cook the potatoes in batches. Cook the potatoes for 10 to 15 minutes with the lid on, then remove the lid and continue cooking for another 8 to 10 minutes, stirring occasionally, until they are tender and browned.
Season the potatoes with salt and pepper, and other seasonings of your choice, such as rosemary, garlic powder, or chili powder. Stir to coat the potatoes evenly, then cook for a few more minutes until they are golden and crispy.
The potatoes are done when a sharp knife can be slipped into them easily. Serve them hot, or let them stand covered for up to 30 minutes. Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 to 5 days and reheated in a pan over medium heat.
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Seasoning and serving
The seasoning you use for your stovetop pan potatoes is entirely up to you. You can season liberally with salt and pepper, and add some rosemary. You can also add garlic powder, chilli powder, paprika, cumin, coriander, or even some onion powder. If you want to add a little butter, this can brown and turn nutty, giving the potatoes a unique flavour.
You can serve stovetop pan potatoes with almost anything, at any time of day. They are a great breakfast option, served with eggs, or as a side with a sandwich for lunch. They are a perfect partner to a main meal, from baked cod to steak or chicken. You can also add them to other dishes for texture and taste.
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4-5 days. They can be reheated in a skillet or pan over medium heat, or in the oven. You can also use a microwave, but this may affect the crispiness.
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Frequently asked questions
Waxy potatoes are recommended for pan-roasted dishes. If you can get your hands on baby Yukon gold, that's even better. If not, opt for a creamy variety instead of a starchier choice like Russets.
A cast-iron skillet is recommended for stovetop frying potatoes. If you don't have a cast-iron skillet, a non-stick pan works just as well.
The number of potatoes you can fit in the pan depends on the size of the potatoes and the size of the pan. A 10-inch pan fits one pound of potatoes in one snug layer, while a 12-inch pan can fit more.
No, you don't need to pre-cook your potatoes. However, if you want to reduce the cooking time, you can par-boil the potatoes beforehand. Alternatively, you can microwave them for 7-10 minutes to soften them before frying.
It usually takes around 20 minutes to cook stovetop fried potatoes.
