Pan-Fried Potatoes Recipe
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!
About The Recipe: Pan-Fried Potatoes
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). A
lso, I usually throw in whatever extra ingredients I have on hand, such as green or red pepper, garlic, roasted corn, mushrooms, or even eggs.
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.
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!
- 2 medium potatoes, your choice
- 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 4 to 5 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.