I hesitated in writing this post, thinking, “Everyone already knows how to make fried potatoes, right?” While this is probably true, I think everyone needs a good reminder once in awhile. I personally can go months or years forgetting about some of my all-time favorite meals!
Fried potatoes is my ultimate go-to meal. One that I always seem to have the right ingredients on hand to make. For me, nothing beats a pan full of hot and crisp fried potatoes. I never make them the same way twice – but I am particularly fond of spice so I usually add in a spicy element (like cayenne, serrano peppers, Fresno chilies, or spicy Chilean pebre sauce). Also, I usually throw in whatever extra ingredients I have on hand, such as green or red pepper, garlic, roasted corn, mushrooms, or even eggs.
I think these fried potatoes are worthy of a blog post because they’re super cheap, modifiable, and appropriate not only for breakfast or lunch, but also for a quick throw-together meal for one. Hearty, unfussy, and nourishing. A use-what-you-already-have sort of meal. Please feel free to add your own ideas below!
Pan Fried Potatoes Recipe
Yield: 2 servings
Prep Time: 15 min
Cook Time: 10 min
This is the basic, bare-bones recipe for fried potatoes. Add your own favorite vegetables, herbs, and spices to make this dish your own.
Par cooking the potatoes: If you are shredding potatoes or cutting them very thin, you can avoid par cooking them. However, if you're cutting the potatoes into larger chunks, you may want to partially cook them in water before transferring to the skillet. You want the potatoes to be crispy on the outside and soft on the inside.
2 potatoes, shredded or sliced thin
1 tablespoon oil
1 small onion, diced
Salt and pepper, to taste
Shred or slice potatoes and rinse with cold water. Drain and dry potatoes completely, using a paper towel to remove excess water, if necessary.
Heat oil in a large frying pan over medium-high heat. Add onions and then potatoes. Cook for about four to five minutes on one side, then flip over to brown the other side. Stir potatoes to avoid burning, and to ensure even cooking. Add a bit more oil to the pan, if necessary. Season with salt and pepper.