How to Fry Potatoes in a Pan: Crispy and Quick
Everyone surely has their own way of frying potatoes. The shape and size of the cut, the seasoning, the amount of salt, the amount and type of fat, the heat and so on all vary. Remarkably, it turns out tasty whichever way you do it. The simplest version is potatoes, fat and salt. Fancier versions add onion or cracklings, pour eggs over the finished potatoes or sprinkle them with cheese. I remember that in Bulgaria they serve an amazingly tasty fried potato dish sprinkled with local brined cheese.
Everyone has their own little tricks that make their dish unlike anyone else's. Grandma usually cooked with pork lard, or rendered a piece of salo down to “dry” cracklings, or used incredibly fragrant unrefined sunflower oil. You'd get hungry before she even started frying; the aroma alone was worth it! At home we sometimes fry potatoes covered; they turn out soft and cook quickly. Let me tell you about my favorite way to fry them.
Ingredients
1 serving
- Potatoes 3-4
- Sunflower oil 2 tbsp
- Butter 1 tbsp
- Salt to taste
Step-by-step recipe
- How we fry potatoes usually depends on whether they'll be a side dish, a meal on their own or just a crispy treat. This recipe gives you, first, crispy potatoes somewhat like fast-food French fries. And second, you can make anything from one potato to an endless amount, if you're up for it! Just for myself, I use 3 medium potatoes.
- I suggest frying medium-starch potatoes: they won't fall apart and will stay slightly firm. In other words, you won't end up with mash. Peel the potatoes, carefully cutting out the eyes and any damage. In late spring potatoes have dark patches; cut those out. Wash the peeled potatoes and pat them dry.
- For frying, I cut the potatoes into sticks up to 10 mm thick, even a bit thinner. If the potatoes are long, cut them lengthwise to get long sticks. Put them in a bowl and salt them. Salt generously, even a little more than usual; the salty taste matters. I don't use any other spices. Toss the potatoes with the salt and let them sit for 2-3 minutes so the salt dissolves. Then add 2 tbsp odorless sunflower oil; practically all store-bought oil is refined and neutral in aroma.
- The aroma of the dish comes from the butter. I often use a blend of vegetable oil and butter; it's unbeatable. Melt a knob of butter in a skillet. When it starts to sizzle, add all the prepared potatoes and stir. Stir with a wide spatula; it's handy and won't break up the sticks much.
- So, here's how to fry potatoes so they're really tasty. Fry over high heat, uncovered. The key is to stir almost constantly so they brown evenly. Stirring also keeps the pieces from sticking together. The dish is usually ready in 15 minutes. If you like, cook a bit longer for a deeper golden color.
- Don't overcook them: the potatoes are cut fairly thin and very easily dry out like chips or darken. The result differs from French fries, since deep-frying cooks the whole surface at once. Here we have to stir, so the surface doesn't brown perfectly evenly. Serve the potatoes right away. Or, if you think it's needed, put them on a paper towel to soak up any excess fat.
- Fried potatoes are a treat, a meal on their own and a side for anything. They're delicious with Buffalo chicken wings, although those are usually served with vegetable sticks.
Serves: 1 serving Calories: 200 Prep: 10 mins Cook: 20 mins Total: 30 mins Category: Main Dishes Cuisine: European Rating: