Pan-fried potatoes are a great alternative when you don’t want to turn on the oven, plus it’s a quicker recipe than oven baking.
Just peel the potatoes, cut them, season, and cook over medium heat for about 40 minutes total.
You can also season them in advance and cook them later, this will surely help them to become more flavorful.
I could eat potatoes every day, I love them so much, and everyone at home likes them too, even though they would prefer them fried, but I don’t fry often.
Many times I cook them by cutting into wedges, on this occasion I cut them into chunks, but the final result doesn’t change, always delicious!
Try making my potato recipe, a side dish that pleases everyone, and I’m sure you’ll make it often!!!
Approx. 328 kcal per person
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pan-Fried Potatoes
- 14 Large Potatoes (approximately 2 lbs and 14 oz total)
- 3 tablespoons Extra Virgin Olive Oil
- to taste Salt
- 2 cloves Garlic
- 1 sprig Rosemary
Preparation of Pan-Fried Potatoes
Peel the potatoes, wash them well, cut into wedges or chunks, and put them in a large bowl. Season with salt, garlic, rosemary, and oil.
Put on a pair of disposable gloves, or wash your hands well, and mix everything thoroughly to ensure even seasoning.
Now transfer everything to a hot non-stick pan and add a tiny bit of water, cover with a lid, and cook over medium heat for about 10 minutes, checking and stirring occasionally.
When you see the potatoes start to soften slightly, remove the lid and continue cooking, stirring until they are done.
Cook until they form a light crust, at which point they are ready.
