Pan-fried roasted potatoes: a delicious alternative to traditional oven-baked potatoes, perfect for those who don’t have much time but don’t want to give up crispiness and a soft center. To achieve exceptional roasted potatoes, it is essential to use a good non-stick pan with a well-fitting lid; the new glass ones with a valve are ideal as they allow us to minimize the use of fats. It’s important not to overdo it with oil during cooking: we need to prepare roasted potatoes, not fried ones.
The recipe is simple and quick, you only need a few ingredients: oil, salt, pepper, garlic, and rosemary. Put everything in the pan, cover with the lid, and let it cook for a maximum of 20 minutes.
These potatoes can be enjoyed on their own as a main dish, perfect for vegetarian and vegan cuisine, but they also pair wonderfully with meat and fish.
For those who love sides, there are many other vegan recipes to discover.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 172.63 (Kcal)
- Carbohydrates 25.58 (g) of which sugars 1.19 (g)
- Proteins 3.11 (g)
- Fat 7.16 (g) of which saturated 1.04 (g)of which unsaturated 0.08 (g)
- Fibers 3.12 (g)
- Sodium 398.73 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.2 lbs potatoes
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- 1 sprig rosemary
- 2 cloves garlic
- 1 small glass water
Tools
My tip for cooking these potatoes is a stone pan with a 10-inch diameter glass lid.
- 1 Pan
Preparation
The preparation of pan-fried roasted potatoes is simple and quick.
The first step is to peel and rinse the potatoes under running water. Then cut them into chunks as evenly as possible for even cooking. Place the cut potatoes in the pan, add the oil, large chopped garlic, season with salt and pepper, and place on the stove over high heat, cover with the lid, and let them roast, turning them occasionally to prevent burning.
When they are well browned, add the small glass of water, the rosemary sprig, and, still covered with the lid, complete the cooking by slightly lowering the heat.
When the potatoes are cooked, you can tell by poking them with a fork: they should be soft. Increase the heat and let all the water evaporate, returning them to a crisp state on the roasted side.
NOTES
Pan-fried roasted potatoes, as mentioned, are a simple yet very tasty dish thanks to the aromas that enhance it. Served hot, they are delicious because they retain their crisp exterior and soft center.
Served hot, they are perfect because they retain their crisp exterior and soft center.
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FAQ (Questions and Answers)
How can we replace rosemary?
If you don’t enjoy using rosemary due to its needle-like composition, you can replace it with fennel seeds or thyme, and it will still be a flavorful and tasty dish.
