Pan Fried Potatoes Recipe
This simple-to-prepare pa-fried potatoes recipe is ridiculously delicious and will be the star side-dish to your next meal.
Ingredients
- 2 pounds Yukon gold potatoes cut into ¾” x ¾” cubes
- 3 tablespoons cooking oil
- coarse salt and fresh cracked pepper to taste.
Instructions
- Prepare the potatoes. Do not place them in water.
- Add the oil to a large cast-iron or non-stick skillet over high heat until it lightly smokes.
- Place in the potatoes and make sure they are all 1 level in the pan. It’s important not to overcrowd the pan so that it can properly brown.
- Cook the potatoes undisturbed for 4 to 5 minutes.
- Next, turn the heat down to medium-high and shake the pan back and forth to move the potatoes around. Let it cook for another 3 to 4 minutes. You can also use a spatula to move the potatoes around.
- Return and flip the potatoes in the pan every 2 to 3 minutes until they are well browned on all sides and tender, which takes about 10 minutes.
Notes
Make-Ahead: These are meant to be eaten within an hour of you making them.
How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze that well, so I advise against it.
How to Reheat: Place the fried potatoes in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warm and crispy.
You can also finish the potatoes with fresh herbs.
Substitute with red or russet potatoes.
Try tossing the potatoes with 1 teaspoon of white vinegar once they’re finished.
It is best to use a non-stick skillet or cast-iron skillet.
If you submerge your potatoes in water, be sure to dry them before frying them thoroughly.
Feel free to peel the potatoes if you’d like.
Nutrition
Calories: 267kcalCarbohydrates: 40gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 14mgPotassium: 955mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 45mgCalcium: 27mgIron: 2mg