Pan-Fried Potatoes: Choosing The Best Oil For The Job

Pan-fried potatoes are a versatile dish that can be served as a side for any meal, from breakfast to dinner. They are easy to make and can be prepared in under 30 minutes. The key to achieving crispy potatoes is to use a skillet or frying pan with a lid to trap in steam and cook the potatoes evenly. While various oils can be used for frying, those with a high smoke point, such as vegetable oil, avocado oil, or canola oil, are recommended to prevent burning and achieve the desired crispiness. Potatoes can be sliced into thin coins or cubes before frying, and seasonings can be added for extra flavor.

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Pan-frying potatoes with butter and/or oil

Pan-fried potatoes are a simple, easy, and versatile side dish. They can be served with any meal, from breakfast to weeknight dinners. The best part is that they are ready in under 30 minutes!

Preparation

First, peel the potatoes. Peeling is optional, but it will give you the prettiest-looking pan-fried potatoes. If you don't mind the skin, simply scrub the potatoes well. Next, rinse and gently dry the potatoes with a kitchen towel. Then, slice each potato into small 1/2-inch cubes. You can also slice them into 1/3-inch rounds, but they will take longer to cook. Smaller cubes are better because they provide more surface area to get golden and crispy, and they cook faster.

Cooking

Use a large nonstick skillet or a cast-iron skillet. Heat the pan over medium-high heat. Add butter and olive oil, or a combination of both. The combination of butter and oil will ensure crispy and flavorful potatoes. Butter adds a nutty flavor, but it burns quickly, so combining it with oil helps maintain a higher temperature without burning the butter. Stir the butter and oil together until they melt and sizzle.

Once the butter and oil mixture is ready, add the potatoes and stir to coat each piece evenly. Sprinkle with salt, black pepper, and onion powder, and stir again. You can also season with other herbs like rosemary, thyme, or oregano.

Reduce the heat to medium and let the potatoes cook for about 5 minutes before stirring and flipping them. Continue cooking in 5-minute intervals, flipping the potatoes each time, until they are brown and crispy on the outside and tender on the inside. This should take around 20-30 minutes. Taste and adjust the seasoning as needed before serving hot.

Storage

Pan-fried potatoes are best served fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, skip the microwave, and use a non-stick skillet over medium-high heat with a little bit of oil to retain the crispy texture. You can also freeze pan-fried potatoes, but they may lose some of their crispiness. Freeze them in an airtight container and reheat in a hot pan or oven.

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Pan-frying potatoes without par-boiling

Pan-fried potatoes are a versatile dish that can be served as a side or base for any meal. They are easy to make and can be cooked in under 30 minutes without the need for par-boiling. Here is a step-by-step guide to achieving crispy, golden pan-fried potatoes:

Selecting the Potatoes and Slicing:

Use baby Yukon gold potatoes if possible, as they are creamy and ideal for pan-frying. If unavailable, opt for another creamy variety instead of starchier choices like russets, which may result in sogginess. Slice the potatoes thinly, about 1/4" thick or 1/2" small cubes, to ensure even cooking and a golden, crispy texture. Peeling the potatoes is optional; you may choose to scrub them well and leave the skin on for added texture.

Choosing the Right Pan and Oil:

A cast-iron skillet is recommended for pan-frying potatoes due to its excellent heat retention. However, a nonstick pan will also work well and requires less oil. Use a pan with a tight-fitting lid to trap the steam and cook the potatoes evenly. If you don't have a lid, use a baking sheet to cover the pan. Heat the pan over medium-high heat, and use the full amount of oil, ensuring the potatoes sizzle when added to the pan. Avoid using butter as it burns quickly at high temperatures; instead, opt for cooking oils like vegetable oil or extra-virgin olive oil.

Cooking the Potatoes:

Add the potatoes to the hot pan with oil and stir to coat evenly. Cover the pan with a lid and cook undisturbed until the potatoes are tender and golden brown on the bottom, which should take about 10 to 20 minutes. Flip the potatoes to cook the other side, and season with salt and pepper to taste. Increase the heat to medium-high and cook for an additional 5 to 10 minutes, stirring occasionally, until the second side is also golden brown.

Optional Seasoning and Storage:

For added flavour, you can include herbs like thyme, oregano, or rosemary during the final minutes of cooking. A tablespoon of unsalted butter can also be added for a richer taste. Taste and adjust seasoning as needed. Leftover pan-fried potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in a hot skillet or oven to regain their crispy texture.

By following these steps, you can enjoy delicious, crispy pan-fried potatoes without the need for par-boiling.

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Pan-frying potatoes with herbs and spices

Pan-fried potatoes are a versatile dish that can be served as a side for any meal. They are easy to make and can be prepared in under 30 minutes. The key to achieving crispy potatoes is to slice them thinly and use the right type of oil. While you can use butter, it burns too quickly over high heat, which is necessary for optimal crispiness. Instead, opt for vegetable oil, canola oil, or a mixture of extra-virgin olive oil and vegetable oil.

To start, scrub your potatoes clean. You can peel them if you prefer, but it is not necessary. Then, slice the potatoes into small cubes or coins about ¼” thick. If you want bigger pieces, consider roasting them instead, as they will take longer to cook through.

Heat a large skillet, preferably cast iron, over medium-high heat. Add the oil and heat until it is shimmering or sizzling. You want the potatoes to sizzle when they hit the pan. Add the potatoes to the pan and season them with your chosen herbs and spices. Heartier herbs like rosemary, thyme, oregano, or garlic powder can be added at the beginning, while more delicate herbs like chives, parsley, or basil should be added at the end. For spices, you can use salt and pepper, as well as paprika, cumin, taco seasoning, or coriander.

Cook the potatoes undisturbed until they are golden brown and crispy on one side, which should take about 10 to 20 minutes. Then, flip them over and cook the other side for an additional 5 to 10 minutes, moving them around as needed to ensure even browning. If desired, add a tablespoon of butter and cook for another minute, tossing occasionally, until the butter is melted and the herbs are fragrant. Taste and adjust seasoning as needed.

Leftover pan-fried potatoes can be stored in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 6 months. To reheat, skip the microwave, and instead use a non-stick skillet over medium-high heat with a little bit of oil to regain crispiness.

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Pan-frying potatoes with onions

Pan-fried potatoes with onions is a simple and tasty dish that can be served as a side or a breakfast. The potatoes can be cooked until crispy, golden, and soft on the inside.

Ingredients

• Potatoes
• Onion
• Oil (vegetable, extra-virgin olive oil, or another cooking oil)
• Butter (optional)
• Salt
• Black pepper
• Garlic powder
• Fresh parsley (optional)

Method

• Slice the potatoes into 1/4"-1/2" thick pieces. A thinner slice will cook faster and result in crispier potatoes.
• Soaking the potato slices in cold water for 20-30 minutes before frying is optional but can help to remove excess starch and make the potatoes crispier. Be sure to dry them thoroughly before adding to the pan.
• Heat oil in a large frying pan, cast-iron skillet, or nonstick skillet over medium heat. A larger pan will prevent the potatoes from steaming instead of frying.
• Once the oil is hot, add the sliced potatoes and sliced onions.
• Season with garlic powder, salt, and black pepper, and mix well.
• Leave the potatoes to cook undisturbed for 5-7 minutes to get a good sear.
• Continue cooking for approximately 20 minutes, flipping the potatoes every 5 minutes. Avoid over-mixing or flipping, as this will result in mushy potatoes.
• The potatoes are done when they are charred along the edges and soft on the inside.
• Season with additional salt and black pepper, or garnish with fresh parsley, if desired.

Tips

• Russet potatoes are a popular choice, but any starchy potato variety will result in a crispier outside and fluffier inside.
• If using a nonstick pan, you will need less oil to cook with.
• If you want to add butter, add it at the end of cooking as it burns too quickly over high heat.

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Pan-frying potatoes with a lid

Pan-fried potatoes are a versatile dish that can be served as a side for any meal. They are easy to make and can be prepared in under 30 minutes. The key to achieving crispy potatoes is to use a skillet and a lid.

To start, peel the potatoes if desired and slice them into thin, even pieces. A mandolin can be used to ensure uniformity in size, which helps the potatoes cook evenly. Next, heat a large skillet, preferably cast iron or stainless steel, over medium heat. Add a high smoke point oil, such as vegetable, avocado, or canola oil, to the pan. Avoid using only butter as it burns too quickly over high heat. Once the oil is hot, carefully place the potato slices in a single layer in the skillet. It is important not to overcrowd the pan so that the potatoes can properly brown.

Cover the skillet with a lid to trap in the steam, which helps cook the potatoes evenly. Cook the potatoes undisturbed for 4 to 5 minutes, then flip them with a spatula and cook for another 3 to 4 minutes. Continue flipping the potatoes every 2 to 3 minutes until they are tender and golden brown, which should take about 10 minutes total.

Once the potatoes are cooked, season them with salt and pepper, and fresh or dried herbs if desired. Serve the crispy pan-fried potatoes immediately as a delicious side dish.

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