Pan Fried Potatoes Recipe
User Reviews
5
Pan Fried Potatoes Recipe
Description
The recipe starts with cutting Yukon Gold potatoes into uniform ¾-inch cubes, skipping soaking in water to preserve starch naturalness for better browning. Heating oil in a large cast-iron or non-stick skillet until it smokes lightly ensures a hot cooking surface. Potatoes are placed in a single layer to promote even caramelization without steaming.
Cooking initially undisturbed promotes a crisp crust, then shaking and turning them with a spatula every few minutes produces consistent browning on all sides over about 10 minutes total. The seasoning is simple with coarse salt and black pepper applied to taste, highlighting the potato's natural flavors.
This side pairs well with many mains and can be enhanced by adding fresh herbs after cooking. Leftovers keep in the refrigerator for up to three days, and reheating in an oven helps maintain their crisp texture.
Using a non-stick or cast-iron skillet prevents sticking, and drying potatoes well before frying ensures browning rather than steaming. Optionally, tossing potatoes with a teaspoon of white vinegar post-cooking can brighten flavor.
Ingredients
- 2 pounds Yukon Gold potato cut into ¾” x ¾” cubes
- 3 tablespoons neutral cooking oil generic cooking oil
- salt coarse, fresh cracked, to taste
- black pepper coarse, fresh cracked, 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
- Cook potatoes promptly and enjoy within an hour for the best texture.
- Store leftover potatoes covered in the refrigerator for up to 3 days; freezing is not recommended.
- Reheat in a pan or oven at 350°F for 8-10 minutes to restore crispness.
- Using a cast-iron or non-stick skillet improves browning and prevents sticking.
- If potatoes are soaked or get wet, dry them thoroughly before frying to ensure proper browning.
- Peeling potatoes is optional based on preference; Yukon Gold skin is tender and edible.
- Consider adding fresh herbs after cooking as a finishing touch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Sodium | 14mg | 1% |
| Potassium | 955mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 45mg | 50% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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