Crispy pan-fried potatoes: the secret to getting them golden without turning on the oven.
If there’s a side dish that gets everyone at the table to agree, it’s definitely potatoes.
Often people give up making them because the idea of turning on the oven—especially when you’re short on time or it starts to get warm—isn’t very appealing.
That’s why today I want to reveal how to make crispy pan-fried potatoes, a great alternative that will save you time without giving up that unique taste of potato roast.
Actually, I’ll tell you more: this version is definitely faster than the classic oven cooking and the result will surprise you!
I could eat potatoes every day, I like them so much!
In my home they’re a guaranteed success, even though the kids would always prefer them fried.
Since I fry rarely, I’ve perfected this pan technique that makes you not miss frying at all.
A small trick I want to share with you concerns seasoning: you can peel the potatoes and season them in advance, letting them rest a bit before cooking.
This will allow the flavors to penetrate well, helping them become much more flavorful than a last-second seasoning.
Preparing them is very simple: just peel and cut them.
Many times I cook them cut into wedges, but on this occasion I preferred to dice them; I assure you that regardless of the cut, the final result does not change: they always remain delicious and tasty.
Cooking takes about 40 minutes total over medium heat.
The secret to preventing them from breaking apart? Don’t stir them too often in the first minutes!
Let the heat of the pan create that golden, inviting crust everyone loves. Once ready, you’ll have a rustic, fragrant side dish (perhaps with a little rosemary or garlic) perfect to accompany both meat and fish main courses.
Try making my pan-fried potatoes recipe, an economical and wholesome side dish that satisfies young and old alike.
I’m sure that once you discover how easy and quick it is to get this crispiness, you’ll make them very often in your everyday cooking!
Approx. 328 kcal per person
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Pan-fried Potatoes
- 14 Large potatoes (about 2.9 lb (1300 g) total)
- 3 tbsp Extra virgin olive oil
- to taste Salt
- 2 cloves Garlic
- 1 sprig Rosemary
Tools
- 1 Frying pan nonstick
Preparation of Pan-fried Potatoes
Peel the potatoes, wash them well, cut them into wedges or cubes and place them in a large bowl; season with salt, garlic, rosemary and oil.
Put on a pair of disposable gloves, otherwise wash your hands well and mix everything thoroughly so that the seasoning is even.
If possible, let them rest for 15 minutes and then transfer them to the pan where we will cook them.
Now transfer everything to a preheated nonstick pan and add a very small amount of water (about 1 tbsp, no more); cover with a lid and cook over medium heat for about 10 minutes, checking and stirring occasionally.
When you see that the potatoes are starting to soften slightly, remove the lid and continue cooking without the lid, stirring until they are done.
Cook them until a light crust forms; at that point they will be ready.
