Pan Fried Potatoes is an incredibly simple and delicious recipe. This is a fast yet elegant way to prepare potatoes. The potatoes can be cooked using any type of oil. Personally, I prefer olive oil for his taste.
Pommes rissolées are a French classic. They are crisp, cube-shaped, pan-fried potatoes flavored with herbs.
These pan fried potatoes are everything potatoes should be; crisp and comforting!
Use a pan large enough to hold the potatoes in one layer, so they don’t steam in their own moisture!
I love the use of paprika on potatoes and vegetables. It give them a rich color.
I adapted the recipe from Fine Cooking Magazine.
- 1-1/2 lb. White potatoes (3 or 4 medium potatoes), scrubbed but not peeled
- 5 Tbs. extra-virgin olive oil
- 3/4 tsp. kosher salt; more to taste
- 1 tsp. paprika, preferably Hungarian sweet or Spanish smoked paprika
- Freshly ground black pepper, to taste
- Cut the potatoes in half, then cut them in thick slices lengthwise, 1/2 to 3/4 inch wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4-inch-wide pieces.
- Heat 4 Tbs. of the oil in a large (11- to 12-inch) skillet, over medium-high heat. When the oil is hot, add the potatoes and stir immediately to coat them with the oil. Sprinkle with the 3/4 tsp. salt and stir again. Fry the potatoes, stirring frequently, until they're tender in the center and nicely browned on the outside, 25 to 30 minutes. (If the potatoes seem to be browning too fast, reduce the heat to medium or medium-low.)
- Turn off the heat. Push the potatoes to one side of the pan and pour the remaining tablespoon of oil into the empty space in the pan. Stir the paprika into the oil and let sizzle for about 5 seconds. Stir the potatoes into the paprika oil until well coated. Stir in several grinds of pepper. Taste for salt and add more if necessary. Serve hot.
Category: Side Dishes