Tasty crispy skin-on new potatoes fried in a pan, a crunchy side dish that’s easy and quick to make. If you’ve already tried my recipe for baked skin-on new potatoes, today you can’t miss these fried ones cooked in plenty of hot oil, even better!
When they’re in season, I always take advantage of new potatoes, I use both white and yellow flesh varieties, and fried they’re truly delicious. The best part about seasonal potatoes is that you can use them with the skin on, of course, well washed.
Have you ever tried potato chips? They’re always good, but I assure you that the best results are achieved by preparing them with new potatoes. Since I have plenty of this ingredient, I would say I’ll take advantage and try many other recipes.
I’ll update you soon, but in the meantime, take a look at how I prepared these new potatoes today, I sliced them into rounds and then fried them in very hot peanut oil. Until next time!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Energy 1,249.40 (Kcal)
- Carbohydrates 31.47 (g) of which sugars 0.43 (g)
- Proteins 4.02 (g)
- Fat 125.60 (g) of which saturated 21.13 (g)of which unsaturated 97.75 (g)
- Fibers 2.84 (g)
- Sodium 990.95 (mg)
Indicative values for a portion of 330 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
- 1.76 lbs new potatoes
- as needed peanut oil (for frying)
- as needed fine salt
- A few sprigs rosemary
Tools
- Frying pan
- Mezzaluna
- Cutting board
- Knife
Recipe
Tasty crispy skin-on new potatoes fried in a pan!
First, wash the new potatoes very well without peeling and cut them into slices about half a centimeter thick with a knife.
Once you have cut the potatoes, if you are not frying them immediately, keep them in a bowl covered with cold water to prevent browning. Then, when ready to use, drain them and pat dry with paper towels.
If you are ready for cooking, take a suitable frying pan, pour in the oil, and once it is hot, add the potato slices being careful not to overlap them. Fry them on both sides until golden brown, drain and place them on a serving dish covered with kitchen paper. Continue frying until all potatoes are done and season with salt while still hot.
Clean the rosemary needles and chop them finely with a mezzaluna, then sprinkle over the potatoes and serve immediately while still hot. Enjoy your meal!
Irresistible, crunchy, truly a delight to try! My luck? Finding them in the mountains from a trusted farmer, do you believe me if I say that sometimes I see them being dug up from the ground while being hoed? Then I won’t tell you how many crates I take away. Try them and enjoy your meal!
Storage and Tips
Storage: Fried potatoes should be eaten hot as soon as they’re prepared, only this way you can enjoy them crispy on the outside and soft inside.
Tip: Besides slicing them into rounds, you can cut them into wedges or chunks.
If you prefer, you can choose not to use rosemary, in this case, simply salt them once cooked and serve.
