Crispy Pan Fried Potatoes

Who doesn’t love potatoes?  They are economical and have literally dozens of ways to fix them for breakfast, lunch, or dinner!

My mom used to make fried potatoes fairly often, though I wasn’t a huge fan.  I like my potatoes crispy, but hers always seemed a bit soft and greasy.  This recipe from Cook’s Country was just perfect.  There isn’t anything special in the ingredients, but it is the technique that makes these potatoes so crisp and delicious.

So what is different?  First, use a potato that has a higher starch content.  This will help retain the shape and prevent the potato from breaking down into mush.  Yukon Gold or red potatoes work best.  I used red potatoes for mine.  Next, par-cooking the cubes of potato in the microwave with a little butter helps to start the cooking process.  Then the browning will come in the skillet.  Another tip on this one is to cook the onions separately from the potatoes.  The water that comes off the onions also prevent the potatoes from fully browning.

Tender on the inside and crispy on the outside make for a great fried potato.  Next time I make these, I may even brown them a little more, but I had 3 hungry people gathered around the stove waiting for me to dish them up!

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Ingredients:

  • 1 1/2 pounds Yukon Gold or Red potatoes (4-6 potatoes), scrubbed and cut into 3/4-inch pieces
  • 4 tablespoons butter
  • 1 onion, chopped fine
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon table salt
  • Ground black pepper

Note:  Next time, I think I will add green and red peppers to cook with the onions.  Mmm!

Directions:

Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap.

Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.

Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium heat.

Add onion and cook until softened and golden brown, about 8 minutes. Transfer to small bowl.

Melt remaining 2 tablespoons butter in now-empty skillet over medium heat.

Add potatoes and pack down with spatula.

Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes.

Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes.

Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty, 9 to 12 minutes.

Stir in onion, garlic salt, salt, and pepper to taste.

Serves 4

Recipe Source:  Cook’s Country