The perfect potato side that every home chef should have in their repertoire. So versatile, so easy, so delicious!
Potatoes are the starchy side-of-choice in much North America and Europe, and we never tire of finding ways to make them. Sometimes, simple is best – and really good pan-fried potatoes are a perfect example of this. “God is in the details”, said American Architect Mies van der Rohe. He wasn’t talking about frying potatoes at the time, but he might as well have been. A really well done side of pan-fried potatoes is a deliciously sublime side dish that’ll elevate whatever you choose to serve it with.
These potatoes are fluffy on the inside, crispy on the outside and flavored subtly to allow the potato taste to shine through. We’ve given the option of using a neutral oil or butter for these potatoes, but you can use any fat you like. We love the flavor boost that butter gives them, but ghee, olive oil, coconut oil, peanut oil… they all work really well.
The trick is to not skimp on the salt and go with a light hand with the other seasonings. You want to add that extra layer of flavor without overpowering the subtle taste of the potato itself.
We think this’ll become one of your go-to ways of preparing potatoes – it’s quick, easy, tidy and absolutely irresistible. We recommend throwing in a few extra pieces for the chef to snack on while the rest of the meal comes together.
Why Use Russet Potatoes?
The simple answer is that you don’t have to. Any potato will work in this simple recipe. But here’s why we like Russet potatoes best for this one: Russet potatoes have an earthy potato flavor, a softer texture when cooked and a mealy, starchy flesh. This allows them to absorb some of the delicious fat they’re being cooked in, which leads to a golden, crispy outside with a soft, fluffy inside.
Russets are usually used for baked potatoes, but we love them for mashing and frying, too. But feel free to use whatever potatoes you have on hand, deliciousness is guaranteed!
Ingredients
- 1 1/2 pounds of Russet potatoes about 4 medium-sized, peeled and cut into 1/2-inch cubes
- 2 tablespoons of canola oil or unsalted butter for a richer flavor
- Sea salt to taste
- Freshly ground black pepper to taste
- Optional: 1/2 teaspoon of garlic powder or smoked paprika
- Optional: Fresh parsley finely chopped, for garnish
How to Make Potatoes on the Stove
Step 1: Start by peeling the potatoes and dicing them into uniform 1/2-inch cubes. Rinse the diced potatoes in cold water to remove excess starch (this will help with crispiness).
Step 2: Place a heavy skillet over medium-high heat. Add the canola oil or butter and let it heat up until it shimmers or the butter is melted.
Step 3: Add the potato cubes to the hot skillet in a single layer. If your skillet isn’t large enough, you might want to do this in batches. Sprinkle with sea salt, black pepper and garlic powder or smoked paprika (optional). Cook for about 10-15 minutes until the potatoes are golden brown and crispy on the outside but tender on the inside. Stir occasionally.
Step 4: Transfer them to a serving plate using a slotted spoon to drain any excess oil. Sprinkle the parsley on top.
FAQs & Tips
These potatoes are best served hot and fresh. You can hold them in a 200F oven for a short time while finishing the rest of the meal, but the very best texture is when they come out of the pan right onto the plate.
Leftovers can be stored in the fridge for up to three days. They won’t keep their crispy outsides that long, though, so they’re best used in a soup, stew or to make a potato hash. You can freeze them for up to three months to use in these dishes at a later date.
Even after draining the rinsed potatoes, they will still have some water on the surface. Be careful adding them to the hot fat as they might sputter and spit for a few seconds.
Potatoes, like all vegetables, are full of water. If you crowd the pan they’ll have a tendency to steam. Make sure they have lots of room in the pan – use two if you have to, or work in batches.
Sure you can. Depending on what else your making, you can add any herbs or spices you like. Generally speaking we tend to suggest that spices go in the pan with the potatoes, while fresh herbs are best used as a garnish on top. Try lemon pepper and dill if you’re eating these with fish, for example.
Serving Suggestions
We shouldn’t admit to loving to snack on these right out of the pan, but we do… they’re that good! They pair well with any protein/vegetable combo you like, especially grilled meats – roast chicken, pork chops, steak, lamb, fish… we love these with all of ’em. Keep your veggies simple to let these potatoes really shine on the plate.
How to Cook Potatoes on the Stove
Ingredients
- 1 1/2 pounds of Russet potatoes about 4 medium-sized, peeled and cut into 1/2-inch cubes
- 2 tablespoons of canola oil or unsalted butter for a richer flavor
- Sea salt to taste
- Freshly ground black pepper to taste
- Optional: 1/2 teaspoon of garlic powder or smoked paprika for added flavor
- Optional: Fresh parsley finely chopped, for garnish
Instructions
- Start by peeling the potatoes and dicing them into uniform 1/2-inch cubes. Rinse the diced potatoes in cold water to remove excess starch (this will help with crispiness).
- Place a heavy skillet over medium-high heat. Add the canola oil or butter and let it heat up until it shimmers or the butter is melted.
- Add the potato cubes to the hot skillet in a single layer (do this in batches if your skillet is too small)Sprinkle with sea salt, black pepper and garlic powder or smoked paprika (optional). Cook for about 10-15 minutes until the potatoes are golden brown and crispy on the outside but tender on the inside. Stir occasionally.
- Transfer them to a serving plate using a slotted spoon to drain any excess oil. Sprinkle the parsley on top.
Nutrition
